Schäufele

Ingredients

• 1.5 kgpork shoulder blade roast — skin on
• 2onions
• 500 mlbeer
• 1 tspcaraway seeds
• 2bay leaves
• to tastecoarse sea salt

Method

1. Start by preheating your oven to 180°C (356°F). Take the 1.5 kg pork shoulder blade roast and generously season it with coarse sea salt. Let it sit at room temperature for about 30 minutes to allow the salt to penetrate and enhance the meat's flavor.
2. While the meat is resting, peel and slice the 2 onions into thick rings. These will serve as a bed for the meat and add flavor to the dish.
3. In a large, heavy-bottomed ovenproof pot or Dutch oven, heat a generous amount of clarified butter over medium-high heat. Once the butter is hot and shimmering, add the pork shoulder, fat side down first, and brown it deeply on all sides. This should take about 10 minutes, and the goal is to develop a rich, golden-brown crust.
4. Remove the browned meat from the pot and set it aside temporarily. Add the sliced onions to the pot, stirring them in the remaining butter and meat juices until they become translucent and start to caramelize, about 5 minutes.
5. Return the pork shoulder to the pot, placing it on top of the onions. Pour 500 ml of beer over the meat, ensuring it is partially submerged. Add 1 tsp of caraway seeds and 2 bay leaves to the pot for aromatic depth.
6. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow it to braise for approximately 2 to 3 hours, or until the meat is fork-tender. The pork should be easy to pull apart with a fork, and the aroma should be rich and inviting.
7. Once the meat is tender, remove the pot from the oven. Skim off any excess fat from the surface of the liquid. Taste the sauce and adjust the seasoning with more salt if necessary.
8. Serve the Schäufele hot, accompanied by traditional sides like potatoes, Spätzle, or crusty bread to soak up the flavorful sauce. The meat should be succulent and the sauce well-balanced, providing a comforting and hearty meal.