Nürnberger Schäufele

Ingredients

• 3.5 lbs pork shoulder, skin-on, bone-in
• 1.5 tbsp salt
• 1 tbsp black pepper
• 1.5 tsp caraway seeds
• 1.5 tsp dried marjoram
• 4 cloves garlic cloves, minced
• 3 tbsp olive oil
• 2 medium yellow onions, sliced
• 1.5 cups German lager or pilsner beer
• 1 cup chicken or pork stock
• 2 tbsp whole grain mustard
• 2 tbsp fresh marjoram or parsley, chopped

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Pat pork shoulder dry with paper towels, especially the skin.

3. 3

   Mix salt, pepper, caraway, marjoram, and minced garlic in a small bowl.

4. 4

   Rub spice mixture all over the pork, pressing it into the meat and under any skin flaps.

5. 5

   Heat olive oil in a large heavy skillet over medium-high until shimmering, about 90 seconds.

6. 6

   Sear the pork skin-side down until the skin browns and blisters, 6–8 minutes — do not move it.

7. 7

   Flip and sear the meat side 4–5 minutes until golden brown.

8. 8

   Transfer pork to a large roasting pan, skin-side up. Set skillet aside.

9. 9

   Roast pork at 425°F for 15 minutes, then lower heat to 325°F (165°C) and roast 45–50 minutes more until internal temp reaches 190°F at the thickest part.

10. 10

    Remove pork to a cutting board. Tent with foil to rest 10 minutes.

11. 11

    Set the roasting pan on the stovetop over medium heat. Add sliced onions and scrape up any browned bits, stirring for 3–4 minutes.

12. 12

    Pour beer into the pan, scraping the bottom. Let it simmer 2 minutes to reduce slightly.

13. 13

    Add stock and mustard, stirring until smooth. Simmer 3–4 minutes until sauce coats the back of a spoon.

14. 14

    Slice pork, transfer to a warm platter, and pour sauce over the top. Garnish with fresh marjoram.

Tools you’ll need

• instant-read meat thermometer
• large heavy skillet (12-inch cast iron or stainless steel)
• large roasting pan
• cutting board
• sharp carving knife
• small bowl for spice rub

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