A juicy piece of meat from the shoulder of the pig is cut by the butcher in a manner common in Franconia. The bone that remains after consumption has the shape of a small shovel, hence the name “Schäufele”, but also “Schäuferle” or “Scheiferla”. It is served with “raw dumplings” and a mixed leaf salad, in some areas also with sauerkraut. Of course, this recipe can also be used for shoulder not cut in this special way.
Score the pork rind crosswise, season the meat well with salt and pepper. Rub on garlic salt as desired, sprinkle on caraway seeds. Place the meat in a roasting tin.
Clean and cut off the vegetables, roughly dice the onions and place them around the meat in the roasting form. Roast in the oven at approx. 180 (hot air) to 200 °C for about 2 hours, increasing the heat at the end to keep a crispy crust. In between always pour a little bit of water, so that a strong sauce is formed. Take out the meat, blend the meat stock with the vegetables in a small saucepan, maybe add a little water, let it boil, season again with salt and freshly ground pepper. Serve with Franconian “raw dumplings” and a hearty mixed leaf salad.