Ingredients (serves 4):
- 4 Schäufele: Cut from the pork shoulder bone-in with rind (let your butcher score the rind with a grid, or do it yourself with a sharp knife), each piece should have ca. 750 g raw weight
- 15 g salt
- 2 whole cloves
- 4 g pepper
- 1 bay leaf
- 4 g whole caraway seeds
- 1 clove of garlic
- 2 g majoram
- 50 ml vegetable oil
- 120 g onions
- 40 g carrots
- 40 g celery
- 10 g tomato paste
- 200 ml beer
- 50 g starch (corn or potato)
Preparation:
Season the meat with salt, pepper, caraway and majoram. Peel the onions, wash the carrots and celery and cut everything into walnut-sized cubes.
Take a deep roasting pan and heat the vegetable oil in it. Add the vegetables. Cook them evenly over medium to high heat, until the onions take on color. Add the tomato paste and cook for a short time. Add 100 ml water and reduce. Repeat this addition of water two or three times. Then add 1/2 liter of water. Place the meat with the rind side up in the roasting pan and roast in a pre-heated ca. 140 °C hot air circulatory oven. Baste regularly with the sauce.
After 90 minutes, add the remaining spices. After ca. 150 minutes, the meat should be soft and tender. Remove the meat, place on a roasting grill and grill in the oven at ca. 210°C until the crust is crisp and slightly browned.
In the meantime, pass the sauce through a sieve. Mix the starch with a little cold water and use it to thicken the sauce. Just before serving add beer to taste. Adter the beer is added, the sauce should no longer be cooked: otherwise the beer will return bitter.
As side dishes I recommend dumplings and cabbage salad. Guten Appetit!