Schäufele (Franconian Pork Shoulder)

• Garlic4 cloves
• Carrot2 carrots
• Caraway seed1 teaspoon caraway seeds
• Onion2 large onions
• Black pepper1 tablespoon freshly ground black pepper
• Vegetable broth750 ml (3 cups)
• Pork shoulder1.5 kg (3.3 lb)
• Dark beer250 ml (1 cup)
• Vegetable oil2 tablespoons
• Celery root1 celery root (celeriac)
• Salt2 tablespoons coarse sea salt

How to Make It

• 1

  Use a sharp knife to deeply score the skin of a 1.5 kg (3.3 lb) Franconian pork shoulder, creating a diamond pattern, but do not cut into the meat itself. Rub the entire shoulder thoroughly with 2 tablespoons of coarse sea salt, 1 tablespoon of freshly ground black pepper, and 1 teaspoon of caraway seeds, ensuring the spices get into the scores. Allow it to sit at room temperature for 30 minutes to absorb the flavors.

• 2

  In a large, oven-safe roasting pan, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the seasoned pork shoulder, skin-side down, for about 10-15 minutes until the skin turns golden brown and begins to crisp slightly. Remove the pork from the pan and set aside.

• 3

  Reduce the heat to medium. Add 2 finely chopped large onions, 2 carrots, and 1 celery root (celeriac) cut into 1-inch pieces to the same roasting pan. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and become aromatic, forming a flavorful bed for the pork.

• 4

  Crush 4 cloves of garlic and add them to the vegetables, cooking for just 1 minute until fragrant. Pour in 250 ml (1 cup) of dark German beer and 500 ml (2 cups) of rich vegetable broth, scraping up any browned bits from the bottom of the pan – this is crucial for a deeply flavored sauce.

• 5

  Return the pork shoulder, skin-side up, to the roasting pan, ensuring it sits comfortably on the bed of vegetables. Transfer the pan to a preheated oven at 160°C (325°F) and roast for 2 hours, basting the pork every 30 minutes with the pan juices to keep it moist and infuse it with flavor.

• 6

  After 2 hours, add another 250 ml (1 cup) of vegetable broth to the pan if needed, to maintain a good amount of liquid for the sauce. Continue roasting for another 1 to 1.5 hours, or until the meat is fork-tender and the internal temperature reaches 85-90°C (185-195°F).

• 7

  Increase the oven temperature to 200°C (390°F) for the final 15-20 minutes, or until the pork skin becomes beautifully crispy and puffed, crackling to the touch. Remove the Schäufele from the oven, tent it loosely with foil, and let it rest for 15-20 minutes before carving – this allows the juices to redistribute, ensuring tender, moist meat. Serve immediately with the pan juices and roasted vegetables.