Schäufele Recipe: Authentic German Pork Shoulder Guide

Schäufele is a beloved traditional German dish, especially popular in the Franconia region of Bavaria. This hearty pork shoulder recipe offers a perfect blend of crispy crackling skin and tender, juicy meat beneath, slow-cooked to perfection.

Whether you’re preparing a festive family dinner or looking to impress guests with authentic German flavors, this dish is sure to satisfy. The rich, savory aroma filling your kitchen as it roasts is enough to make anyone eager for the first bite.

Paired with classic sides like sauerkraut and potato dumplings, Schäufele embodies comfort food at its finest.

If you love slow-roasted, flavorful pork recipes, this Schäufele recipe will become a staple in your cooking repertoire. Plus, with easy-to-follow instructions and tips to achieve the perfect crackling, even home cooks new to German cuisine can enjoy making this dish.

Why You’ll Love This Recipe

This Schäufele recipe stands out because it combines simplicity with authentic flavor. Using just a handful of quality ingredients, the pork shoulder transforms into a succulent, melt-in-your-mouth dish with irresistibly crispy skin.

The slow roasting allows the meat to absorb the subtle hints of herbs and spices, resulting in a deeply satisfying flavor profile.

Not only is Schäufele delicious, but it also makes for a fantastic centerpiece for gatherings or Sunday family meals. It’s a dish that invites tradition and warmth to the table.

Plus, mastering this recipe lets you explore more German cooking classics with confidence.

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder (with skin)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp caraway seeds
• 2 garlic cloves, minced
• 1 large onion, sliced
• 2 bay leaves
• 500 ml (2 cups) vegetable or chicken broth
• 2 tbsp vegetable oil or lard
• Optional: 100 ml dry white wine

Equipment

• Roasting pan with rack
• Sharp knife
• Meat thermometer
• Basting brush
• Large ovenproof dish or Dutch oven
• Kitchen twine (optional, for shaping)

Instructions

1. Prepare the Pork: Rinse the pork shoulder and pat dry thoroughly with paper towels. Score the skin in a crisscross pattern with a sharp knife, being careful not to cut into the meat. This helps the fat render and the skin crisp up beautifully.
2. Season the Meat: Rub the pork all over with salt, pepper, caraway seeds, and minced garlic. Make sure to work the seasoning into the scored skin and the meat. Let it rest for 30 minutes at room temperature to absorb the flavors.
3. Preheat Oven: Set your oven to 160°C (320°F). This low-and-slow roasting temperature ensures tender meat without drying out.
4. Prepare the Roasting Pan: Place the sliced onion and bay leaves at the bottom of the roasting pan. Add the broth and optionally the white wine. This liquid base will keep the pork moist and infuse it with subtle flavor.
5. Roast the Pork: Place the pork shoulder skin-side up on a rack over the onion and broth. Roast uncovered for about 2.5 to 3 hours, basting every 30 minutes with the pan juices. Use a meat thermometer to check the internal temperature; it should reach about 75-80°C (167-176°F) for perfectly cooked pork.
6. Crisp the Crackling: Once the pork is tender, increase the oven temperature to 220°C (428°F) or switch to the broiler/grill setting. Roast for an additional 15-20 minutes until the skin puffs up and turns golden brown and crispy. Watch closely to avoid burning.
7. Rest and Serve: Remove the pork from the oven, tent with foil, and let it rest for 15 minutes. This step allows the juices to redistribute, making every bite juicy and flavorful.

Tips & Variations

For the crispiest crackling, make sure the skin is completely dry before seasoning. You can leave the pork uncovered in the fridge for several hours or overnight to dry out the skin.

• Use a sharp knife: Properly scoring the skin helps the fat render and the crackling to crisp.
• Caraway seeds: These add a traditional aromatic touch. If unavailable, fennel seeds or crushed coriander can be used as alternatives.
• Slow cooker option: For convenience, you can slow cook the pork shoulder in a slow cooker for 6-8 hours, then finish under the broiler for crackling.
• Serve with mustard: A dollop of German mustard alongside enhances the flavor experience.

Nutrition Facts

Serving Suggestions

Schäufele pairs beautifully with traditional sides that complement its rich flavor and texture. Consider serving it with:

• Sauerkraut – its tanginess cuts through the richness of the pork.
• Potato dumplings (Kartoffelklöße) – soft and fluffy, perfect for soaking up the juices.
• Red cabbage – a sweet and sour side that balances the dish.
• Mustard or horseradish sauce – adds a spicy kick.

For a lighter accompaniment, a simple green salad or steamed vegetables can also work well.

For more hearty and wholesome recipes, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, or explore fresh ideas like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas. If you want to balance out your meal, try the 400 Calorie Vegetarian Dinner Recipe Ideas for Healthy Meals.

Conclusion

Making Schäufele at home is a rewarding culinary experience that brings the heart of Bavarian tradition to your dining table. With its crispy crackling and tender pork, it’s a dish that promises to impress both family and friends.

The slow roasting method not only enhances the flavor but also ensures the meat remains juicy and tender.

Whether you’re celebrating a special occasion or simply craving comforting, authentic German food, Schäufele is a fantastic choice. Pair it with classic sides and enjoy a delicious meal that’s rich in history and flavor.

Don’t hesitate to try variations or explore other recipes to create a well-rounded menu. Happy cooking!

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