Entree: Germany – Franconia – Fränkisches Hochzeitsessen (Traditional Franconian roasted pork shoulder prepared for wedding celebrations)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 15 min

Additional 15 min

Total 3 hrs 50 min

Ingredients

- 4.5 lb (2.0 kg) bone-in pork shoulder (Schäufele), rind scored
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (15 ml) vegetable oil
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) caraway seeds, crushed
- 2 large onions, quartered — about 10 oz (280 g)
- 4 cloves garlic, crushed — about 1 oz (30 g)
- 2 cups (480 ml) beef or pork stock
- 1 cup (240 ml) dry white wine
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork shoulder dry and rub the mustard over the meat. Mix the oil, salt, pepper, and crushed caraway seeds and rub over the rind and exposed meat.
2. Place the quartered onions and crushed garlic in the bottom of a roasting pan and set the pork shoulder on top, rind-side up. Add the stock and wine to the pan, tuck in the bay leaves and thyme, and cover tightly with foil.
3. Roast covered for 2.5 hours. Remove the foil and continue roasting for another 30–45 minutes, basting occasionally, until the rind is crisp and the meat reaches an internal temperature of about 180–185°F (82–85°C) and is tender.
4. Transfer the pork to a cutting board and let rest for 15 minutes. Pour the pan juices into a saucepan, skim excess fat, and bring to a simmer. Whisk the butter and flour together to form a paste, then whisk into the simmering pan juices to thicken into a gravy. Adjust seasoning with salt and pepper.
5. Carve the pork shoulder into slices, serve with the pan-gravy and roasted onions, and accompany with potato dumplings or boiled potatoes and braised red cabbage if desired.