Schäufele
Schäufele is a traditional German dish. It is a flavorful and tender roasted pork shoulder or pork knuckle.
Ingredients
- 1 pork shoulder bone-in (approximately 3-4 pounds)
- 2 tablespoons vegetable oil
- 2 onions chopped
- 4 cloves garlic minced
- 2 teaspoons caraway seeds
- 2 teaspoons ground paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup beef broth or vegetable broth
- 1 cup dark beer (optional)
- 2 bay leaves
Instructions
- 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.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
It's always a good idea to use a meat thermometer to ensure the internal temperature of the pork reaches a safe level of at least 145°F (63°C) for medium doneness.
Nutrition
Calories: 315kcal (16%)Carbohydrates: 6g (2%)Protein: 37g (74%)Fat: 14g (22%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 124mg (41%)Sodium: 293mg (13%)Potassium: 748mg (21%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 351IU (7%)Vitamin C: 5mg (6%)Calcium: 51mg (5%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
