Entree: Germany – Baden – Badisches Schäufele (Baden-style pork shoulder roast)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 40 min

Additional 35 min

Total 3 hrs 30 min

Ingredients

- 1 bone-in pork shoulder (Schäufele), approx. 4 lb (1.8 kg), skin on
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) caraway seeds, lightly crushed
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 ml) vegetable oil or lard
- 2 medium (300 g) onions, peeled and quartered
- 2 medium (200 g) carrots, cut into large chunks
- 2 bay leaves
- 6 whole black peppercorns
- 1 cup (240 ml) dry white wine or light beer (optional)
- 2 cups (480 ml) low-sodium beef or chicken stock
- 1 tbsp (8 g) all-purpose flour (for thickening jus, optional)
- 1 tbsp (15 g) cold butter (to finish jus, optional)
- Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 425°F (220°C). Score the pork skin in a crosshatch pattern without cutting into the meat. Rub the entire roast (skin and meat) with coarse salt, black pepper, crushed caraway and minced garlic, massaging seasoning into scored skin and any crevices. Let sit at room temperature 30 minutes.
2. Scatter the quartered onions and carrot chunks in a deep roasting pan. Place the seasoned pork shoulder on top, skin-side up. Drizzle the skin lightly with oil or dot with lard to aid crisping.
3. Roast uncovered at 425°F (220°C) for 25–35 minutes to start the crackling. Reduce oven temperature to 325°F (160°C), pour the white wine or beer (if using) and enough stock into the pan to come about 1/3 up the sides of the roast (do not submerge the skin). Add bay leaves and whole peppercorns.
4. Continue roasting at 325°F (160°C) for 2 to 2 1/2 hours, basting occasionally with pan juices. If the skin is crisping too quickly, tent loosely with foil (avoid covering directly if you want crackling).
5. Check doneness by inserting a meat thermometer into the thickest part of the shoulder away from bone — target 180°F (82°C) for tender, pull-apart meat; however, remove earlier (about 160–170°F / 71–77°C) if you prefer slightly firmer slices. Rest the roast uncovered for 15–20 minutes.
6. Make the jus: strain pan juices into a saucepan, skim excess fat, and bring to a simmer. Whisk a tablespoon of flour into a little cold stock to make a slurry if you want a thicker jus, then whisk into simmering juices until slightly thickened. Finish with cold butter for shine and extra richness. Season to taste with salt and pepper.
7. Carve the Schäufele into thick slices, serve with hot jus spooned over, and garnish with chopped parsley.