Schäufele, with Cracking Crust from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pork shoulder with bone Schäufele822; and rind. It can also be 2 kg, depending on the cut
- 3 small onion (s)
- 3 small carrot (s)
- 2 cloves garlic
- 1 bottle malt beer
- paprika
- salt, coarse
- pepper
- Caraway
- Spice mix (pan roast or grill spice) etc. but does not have to be
Print Recipe
Pin Recipe Instructions
- Soak the römertopf for 20 minutes.
- Peel and quarter the onions, press on the garlic and remove the skin. Clean the carrots and cut into large pieces.
- It is best to have the meat cut in a diamond shape at the butcher`s if not, cut it yourself: preferably with a (new) cutter or carpet knife. The smaller the diamonds, the better the rind will fry.
- So that there is not so much mess, I rub all sides, except for the rind, in the butcher`s bag with salt, pepper, paprika and, if I use it, also with roasting spices etc. Of course, a good amount of caraway should not be missing. Press everything nicely into the meat and be generous with the spices, the meat is not seasoned on the inside and the sauce is also seasoned with it.
- Now the vegetables come first and on top the meat in the Römertopf. The top with the rind is now massaged in well with coarse salt and a lot of caraway seeds. Rub it properly into the meat and then sprinkle a little more salt on top. This will make it nice and crispy. Finally pour on the malt beer, but only enough so that the rind is definitely not damaged. I add a teaspoon of barbecue spices or just a little more pepper, salt and paprika powder to the beer
- Put the lid on and fry in the lower third of the oven at 200 ° C for a good 2 hours. Then the crust doesn`t look really good, but now the lid comes down and the oven is turned all the way up with convection, if available. After about 15 minutes - please stick to it - the rind will blister, just before it starts to get dark, remove it.
- To serve the meat on a platter, it can be better cut on a board, arrange and season the gravy again, but usually it is just right, and pour into a sauce boat or bowl.
- Dumplings or potatoes taste good with them, but spaetzle are also not bad with them. Because of the fat, a sour salad goes well with it.
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