Preheat your oven to 325°F (160°C).

In a large oven-safe skillet or roasting pan, heat the vegetable oil over medium-high heat.

Add the chopped onions and minced garlic to the pan and sauté until they become translucent and fragrant.

In a small bowl, mix together the caraway seeds, ground paprika, dried thyme, salt, and pepper.

Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.

Place the seasoned pork shoulder into the skillet or roasting pan, fat side up.

Pour the beef or vegetable broth and the dark beer (if using) into the pan. Add the bay leaves.

Cover the pan with aluminum foil or a lid and place it in the preheated oven.

Roast the pork shoulder for about 3-4 hours, or until it becomes tender and easily pulls apart with a fork. Baste the meat occasionally with the pan juices.

Once the Schäufele is done, remove it from the oven and let it rest for a few minutes before serving.

Slice or shred the pork shoulder and serve it with your favorite side dishes such as Knödel, sauerkraut, or roasted potatoes.