Franconian Schäufele
This traditional Franconian dish features a succulent pork shoulder roast with a crispy crackling. Slow-roasted to perfection, it's a hearty and flavorful meal, often served with potato dumplings and gravy.
An original recipe by Forkin
- Total time
- 3 hr 35 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 kgpork shoulder with rind, scored
- 2 tspsalt
- 1 tspblack pepper, freshly ground
- 1 tspcaraway seeds
- 2 clovegarlic, minced
braising liquid
- 1 pcsyellow onion, roughly chopped
- 1 pcscarrot, roughly chopped
- 1 pcscelery stalk, roughly chopped
- 500 mlvegetable broth
- 200 mlbeer, lager or pilsner
for crackling
- 100 mlwater
Equipment
saucepan · fine-mesh sieve · cutting board · knife · meat thermometer · roasting pan
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 10 min
- 2
Pat the pork shoulder dry with paper towels. Rub the salt, black pepper, caraway seeds, and garlic generously all over the pork, especially into the scored rind.
About 5 min
Cook’s note: Ensure the rind is very dry for crispy crackling.
- 3
Place the roughly chopped yellow onion, carrot, and celery stalk in the bottom of a roasting pan.
About 2 min
- 4
Pour the vegetable broth and beer into the roasting pan around the vegetables.
About 1 min
- 5
Place the seasoned pork shoulder, rind-side up, on top of the vegetables in the roasting pan.
About 1 min
- 6
Roast for 2.5 hours, basting occasionally with the pan juices. The internal temperature should reach 70°C (160°F).
About 2 hr 30 min
Cook’s note: If the liquids evaporate too quickly, add a little more broth or water.
- 7
After 2.5 hours, increase the oven temperature to 220°C (425°F).
- 8
Pour the water over the rind of the pork. This helps to create steam and puff up the crackling.
About 1 min
Cook’s note: Be careful not to wash off the seasonings.
- 9
Continue roasting for another 20-30 minutes, or until the rind is beautifully puffed and crispy. Watch it carefully to prevent burning.
About 30 min
Cook’s note: If the crackling isn't crisping, you can use the grill/broiler function for a few minutes, but keep a very close eye on it.
- 10
Remove the Schäufele from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15 minutes before carving.
About 15 min
Cook’s note: Resting allows the juices to redistribute, making the meat more tender.
- 11
While the meat rests, strain the pan juices through a fine-mesh sieve into a saucepan. Discard the spent vegetables.
About 3 min
- 12
Simmer the strained pan juices over medium heat until slightly reduced and thickened to your desired gravy consistency.
About 5 min
Cook’s note: Taste and adjust seasoning if necessary. You can add a cornstarch slurry for a thicker gravy.
- 13
Carve the Schäufele and serve immediately with the prepared gravy.
About 2 min
Keep it good
Store leftover Schäufele and gravy in separate airtight containers in the refrigerator.
Gently reheat the meat in the oven or microwave, and the gravy on the stovetop until warmed through.
More recipes
All recipesappetizer
Moutabal
A classic Lebanese appetizer featuring smoky roasted eggplant blended with creamy tahini, garlic, and fresh lemon juice. This simple yet elegant dip is perfect for scooping up with warm flatbread or fresh vegetables.
45 min 248 kcalside dish
Tailgate Salad
A classic layered salad featuring crisp lettuce, fresh vegetables, sweet peas, and sharp cheddar cheese. Topped with a creamy dressing and crumbled bacon, this dish is made ahead to allow the flavors to meld, making it ideal for potlucks and gatherings.
8 hr 35 min 628 kcalappetizer
Tunisian Brik
Brik is a traditional Tunisian appetizer, a crispy pastry filled with a savory mixture and often a whole egg. It's quickly fried until golden brown, resulting in a delightful contrast of textures and flavors.
25 min 440 kcalappetizer
Sciatt
Sciatt are crispy buckwheat fritters filled with gooey melted cheese, a specialty from the Valtellina region of Italy. They are traditionally served as an appetizer, often alongside a fresh salad. Enjoy these warm and savory bites.
35 min 426 kcallunch
BBQ Seitan Skewers
Flavorful seitan is marinated in a sweet and smoky BBQ sauce, then threaded onto skewers with colorful bell peppers and red onion. These skewers are grilled or baked to perfection, offering a satisfying and delicious plant-based meal.
1 hr 15 min 260 kcalmain course
Continental Turkey
This one-pan turkey skillet is a savory and slightly sweet main course, perfect for using up leftover holiday turkey. A creamy, spiced sauce brings together tender turkey, crunchy water chestnuts, and slivered almonds for a dish with a unique combination of flavors and textures.
45 min 340 kcalmain course
Cá Kho Tộ (Vietnamese Caramelized Fish in Clay Pot)
This traditional Vietnamese dish features hearty fish fillets braised in a rich, savory, and slightly sweet caramel sauce. It's typically cooked and served in a clay pot, perfect for a comforting family meal over rice.
55 min 255 kcal