How to Cook Schaufele

How to Cook Schaufele

Serves: 1

Preparation time: 10 mins

Cooking time: 3 ½ hours

Ingredients needed to make Schaufele:

  • 1 pork shoulder, with bones and rind
  • 2 onions, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1’’ fresh root ginger, grated
  • 1 tsp ground cumin
  • 1 cup beer
  • 1 can chicken stock
  • Salt and freshly ground black pepper to taste
  • 1 cup assorted veggies, shredded

Cooking instructions for Schaufele:

  • Rinse the meat under cold running water and pat dry with paper towels.
  • Make criss-cross slashes on top of rind, spaced 1 cm apart, to make diamond-shaped patterns and season the pork generously by running salt as well as pepper.
  • Rub the ground cumin all over it and place it into a roasting pan, with its rind facing upward.
  • Scatter the shredded veggie around it and roast it in an oven, preheated earlier to 220 degrees C, until it is browned.
  • Pour in enough chicken broth so that 2 cm of the pork remains submerged in it.
  • Return the meat into the oven and roast further for 1 ½ hours more.
  • Keep basting it with the pan drippings from time to time in order to prevent the rind from becoming too dark and keep it moist.
  • About 15 minutes before the cooking time gets over, pour the beer all over the pork and pop it back into the oven and glaze.
  • Once the meat begins to pull off from the bones, the pork is ready to be served.
  • Lift it onto a serving plate and pour the cooking juice into a fine sieve to strain into a saucepan.
  • Cook for several minutes until it reduces to some extent and drizzle it all over the pork shoulder.
  • Serve warm alongside fresh salad and potato dumplings.

Image credit: Wikimedia Commons

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