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