Franconian Schäufele with dark beer sauce
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• KEG grill
Ingredients
For the dough:
• 1 whole shoulder
(Pork shovel bow)
For the sauce:
• 2 carrots
• ½ celery
• 1 onion
• 1 tbsp tomato paste
• 250 ml dark beer
• 500 ml broth
• Salt
• Pepper
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preparation
➊ Season the shoulder of pork with salt and pepper and set aside.
➋ Prepare the KEG grill for direct heat. Place the water tray in the KEG, chop the vegetables and roast them. Add tomato paste and roast briefly. Deglaze with beer and stock and then place the shoulder of pork in with the rind facing down. Close the lid and cook everything for around 45 minutes until the rind is so soft that it can be easily cut.
➌ Now place the roast with the rind facing upwards into the sauce and
Simmer for another 2 hours with the lid closed; the temperature should be between 140 and 160° C. Add broth if necessary.
➍ Then take the bowl out of the KEG and turn the temperature up to 200° C. Put the shoulder of pork back on the grill and grill the rind for 20 minutes until it “crispy”.
➎ In the meantime, strain the sauce and thicken it with starch. Season with salt and pepper.
Recipe by Christian Feiler
Christian Feiler is the German Grill and BBQ King 2015. In addition to this royal qualification, he is also a master butcher and one of only 40 experts in Germany who hold the coveted meat sommelier certificate.
Recipe from FIRE&FOOD 02/2014
