Main CourseDinner

Franconian Schäufele

Name: Franconian Schäufele
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 servings
Cuisine: german
Ingredients: 1.5 kg pork shoulder with rind scored; 2 tsp salt; 1 tsp black pepper freshly ground; 1 tsp caraway seeds; 2 clove garlic minced; 1 pcs yellow onion roughly chopped; 1 pcs carrot roughly chopped; 1 pcs celery stalk roughly chopped; 500 ml vegetable broth; 200 ml beer lager or pilsner; 100 ml water

This traditional Franconian dish features a succulent pork shoulder roast with a crispy crackling. Slow-roasted to perfection, it's a hearty and flavorful meal, often served with potato dumplings and gravy.

An original recipe by Forkin

Total time: 3 hr 35 min
Serves: 4
Difficulty: Medium

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 kgpork shoulder with rind, scored
2 tspsalt
1 tspblack pepper, freshly ground
1 tspcaraway seeds
2 clovegarlic, minced

braising liquid

1 pcsyellow onion, roughly chopped
1 pcscarrot, roughly chopped
1 pcscelery stalk, roughly chopped
500 mlvegetable broth
200 mlbeer, lager or pilsner

for crackling

100 mlwater

Equipment

saucepan · fine-mesh sieve · cutting board · knife · meat thermometer · roasting pan

The method

Step by step

1
Preheat your oven to 160°C (325°F).
About 10 min
2
Pat the pork shoulder dry with paper towels. Rub the salt, black pepper, caraway seeds, and garlic generously all over the pork, especially into the scored rind.
About 5 min
Cook’s note: Ensure the rind is very dry for crispy crackling.
3
Place the roughly chopped yellow onion, carrot, and celery stalk in the bottom of a roasting pan.
About 2 min
4
Pour the vegetable broth and beer into the roasting pan around the vegetables.
About 1 min
5
Place the seasoned pork shoulder, rind-side up, on top of the vegetables in the roasting pan.
About 1 min
6
Roast for 2.5 hours, basting occasionally with the pan juices. The internal temperature should reach 70°C (160°F).
About 2 hr 30 min
Cook’s note: If the liquids evaporate too quickly, add a little more broth or water.
7
After 2.5 hours, increase the oven temperature to 220°C (425°F).
8
Pour the water over the rind of the pork. This helps to create steam and puff up the crackling.
About 1 min
Cook’s note: Be careful not to wash off the seasonings.
9
Continue roasting for another 20-30 minutes, or until the rind is beautifully puffed and crispy. Watch it carefully to prevent burning.
About 30 min
Cook’s note: If the crackling isn't crisping, you can use the grill/broiler function for a few minutes, but keep a very close eye on it.
10
Remove the Schäufele from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15 minutes before carving.
About 15 min
Cook’s note: Resting allows the juices to redistribute, making the meat more tender.
11
While the meat rests, strain the pan juices through a fine-mesh sieve into a saucepan. Discard the spent vegetables.
About 3 min
12
Simmer the strained pan juices over medium heat until slightly reduced and thickened to your desired gravy consistency.
About 5 min
Cook’s note: Taste and adjust seasoning if necessary. You can add a cornstarch slurry for a thicker gravy.
13
Carve the Schäufele and serve immediately with the prepared gravy.
About 2 min

Keep it good

Storage

Store leftover Schäufele and gravy in separate airtight containers in the refrigerator.

Reheating

Gently reheat the meat in the oven or microwave, and the gravy on the stovetop until warmed through.