Slow-Roasted Pork Shoulder with Crispy Crackling

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder 1.5 kg (3.3 lbs) pork shoulder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons caraway seeds 2 teaspoons caraway seeds
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground mustard 1/4 teaspoon ground mustard

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Score the skin of the pork shoulder with a sharp knife, creating a diamond pattern.
3. 3.
   Rub the vegetable oil all over the pork shoulder, ensuring it is well coated.
4. 4.
   In a small bowl, combine the caraway seeds, smoked paprika, dried thyme, garlic powder, salt, black pepper, onion powder, nutmeg, cloves, cinnamon, coriander, ginger, and mustard. Mix well.
5. 5.
   Sprinkle the spice mixture evenly over the pork shoulder, rubbing it into the scored skin.
6. 6.
   Place the pork shoulder on a roasting rack in a roasting pan.
7. 7.
   Roast the pork shoulder in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 70°C (160°F).
8. 8.
   Increase the oven temperature to 220°C (430°F) and roast for an additional 20-30 minutes, or until the crackling is golden and crispy.
9. 9.
   Remove the pork shoulder from the oven and let it rest for 10-15 minutes before carving.
10. 10.
    Serve the Schäufele with sauerkraut and potato dumplings for an authentic German experience.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for the best flavor and tenderness.
• Caraway seeds — Toasting the seeds before using them will enhance their aroma.
• Smoked paprika — Opt for a high-quality smoked paprika to add a rich smoky flavor to the dish.
• Dried thyme — Crush the dried thyme between your fingers to release its aromatic oils.
• Garlic powder — Use fresh garlic cloves as a substitute if desired.

Tips & Tricks

• For an extra crispy crackling, pat the skin dry with paper towels before scoring and seasoning.
• If the crackling is not crispy enough after the initial roasting time, broil it for a few minutes, keeping a close eye to prevent burning.
• Serve the Schäufele with a dollop of mustard on the side for added tanginess.
• Leftover Schäufele can be used in sandwiches or salads for a delicious twist.
• To make the dish more aromatic, add a few bay leaves and juniper berries to the roasting pan.

Serving advice

Carve the Schäufele into thick slices, ensuring each portion has a generous amount of crackling. Serve it alongside sauerkraut and potato dumplings for a traditional German feast. Garnish with fresh herbs like parsley or chives for a pop of color.

Presentation advice

Arrange the sliced Schäufele on a platter, placing the crackling on top to showcase its crispy texture. Surround it with a bed of sauerkraut and neatly shaped potato dumplings. Sprinkle some chopped fresh herbs over the dish for an appealing presentation.