🍖 Franconian Schäuferla
A classic dish of Franconian cuisine. It takes its name from the shovel-shaped bone of the pork shoulder. Key features include the crispy crust, scored in a diamond pattern, and a rich, dark beer sauce.
🛒 Ingredients (serves 4)
- approx. 1.5 kg Schäufele (pork shoulder with bone and rind)
- Salt, pepper, caraway seeds (whole or ground)
- 2 onions, 2 carrots, ¼ celeriac, 1 leek
- 1 tbsp tomato purée
- 0.5 l dark beer (Franconian country beer)
- approx. 0.5 l meat or vegetable stock
- optional 1 tsp mustard
👨🍳 Method
- Preheat the oven to 170 °C. Score the rind in a diamond pattern (do not cut into the meat). Season the meat generously all over with salt, pepper and caraway seeds; rub salt into the rind.
- Place the trimmed, roughly diced root vegetables in the roasting tin. Place the Schäufele on top with the rind facing downwards, pour in a little stock and brown for approx. 30 minutes.
- Turn the shoulder of pork (rind side up), add the tomato purée (and mustard) to the vegetables, and deglaze with a little beer. Braise at 160 °C for approx. 2 to 2.5 hours, basting frequently with beer and stock until the meat reaches a core temperature of approx. 80 °C.
- For a crispy crust, finish by placing the rind under the oven grill (top heat) to crisp up – keep a close eye on it. Tip: brush the rind with a little beer beforehand.
- Strain the gravy through a sieve, skim off the fat and thicken if necessary – this makes the dark beer sauce.
🍽 Serve with
Franconian dumplings (half-and-half) and sauerkraut. Serve with a dark beer.