Main CourseDinner

Franconian Schäufele

Name: Franconian Schäufele
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 porties
Cuisine: german
Ingredients: 1,5 kg pork shoulder with rind scored; 2 tl salt; 1 tl black pepper freshly ground; 1 tl caraway seeds; 2 teentje garlic minced; 1 st yellow onion roughly chopped; 1 st carrot roughly chopped; 1 st 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.

Een origineel recept van Forkin

Totale tijd: 3 uur 35 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan selderij en gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1,5 kgpork shoulder with rind, scored
2 tlsalt
1 tlblack pepper, freshly ground
1 tlcaraway seeds
2 teentjegarlic, minced

braising liquid

1 styellow onion, roughly chopped
1 stcarrot, roughly chopped
1 stcelery stalk, roughly chopped
500 mlvegetable broth
200 mlbeer, lager or pilsner

for crackling

100 mlwater

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Preheat your oven to 160°C (325°F).
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 2 min
4
Pour the vegetable broth and beer into the roasting pan around the vegetables.
Ongeveer 1 min
5
Place the seasoned pork shoulder, rind-side up, on top of the vegetables in the roasting pan.
Ongeveer 1 min
6
Roast for 2.5 hours, basting occasionally with the pan juices. The internal temperature should reach 70°C (160°F).
Ongeveer 2 uur 30 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 30 min
Tip van de kok: 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.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 3 min
12
Simmer the strained pan juices over medium heat until slightly reduced and thickened to your desired gravy consistency.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 2 min

Goed bewaren

Bewaren

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

Opwarmen

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