German•comfort

Baden-style Smoked Pork Shoulder ('Badisches Schäufele')

Ingredients

For the Schäufele:
1 yellow onion, halved
2 clove 2 cloves
3 bay leaves
1 tsp juniper berries
2 cup dry white wine
2 lb (900 g) boneless smoked and cured pork shoulder ('Schäufele') or 2.5 pounds (1.2 kg) bone-in smoked and cured pork shoulder
For serving (optional):
sauerkraut
Swabian potato salad
whole grain mustard
spelt bread

1
Stud the onion halves with the cloves. Then add the onions together with the bay leaves, juniper berries, and white wine into a large pot. Add enough water so that you can completely submerge the smoked pork shoulder.
2
Bring the poaching liquid to a light simmer before you add in the meat. Then turn the heat down to the lowest setting your stove will go and gently let the meat steep in the poaching liquid anywhere from 1.5 to 2.5 hours. If you're using bone-in meat, the meat is ready to serve once it easily slides off the bone. Make sure the poaching doesn't boil so the meat doesn't get tough and dry. Once cooked, leave the meat to rest for at least 15 minutes before slicing to keep it juicy.
3
While the meat rests, you can use the leftover poaching liquid to season the sauerkraut or potato salad if you decide to serve your Schäufele along with these sides. In Germany, any leftover meat is usually eaten cold the next day on a slice of bread.