Badisches Schäufele – Baden-style Smoked Pork Shoulder is one of the most famous dish from Southern Germany.
An interesting fact: Schäufele means Shovel. There are two famous type of Schäufele. One of them is Franconia Schäufele and the other type is badisches Schäufele.
In Franconia, the pork shoulder is roasted. The end result is a crispy Schäufele. Since I live in the Black Forest region, the Baden-style smoked pork shoulder is more well-known. It is also very similar to German Kasseler. The end product is tender and moist. Both style are delicious in their own ways.
In Baden, smoked pork shoulder is usually eaten during Christmas and festival days. Today, I am going to show you the easiest way to cook badisches Schäufele, if you can get one of these in your region.
Tips on making badisches Schäufele
Schäufele: Baden-style smoked pork shoulder can usually be found in your German butchery. They are smoked and just need to be warmed up in the baking oven.
Water: It may seem easy to just bake the Schäufele. The key to getting a tender and moist pork meat is to put a bowl of water in a baking dish into the oven. This would prevent the pork shoulder from drying out during baking.
How to make badisches Schäufele
- Preheat the oven to 180 °C.
- Transfer the Baden-style Smoked Pork Shoulder into a baking dish.
- Cover the baking dish with an aluminium foil.
- Transfer the Schäufele into the baking oven.
- At the bottom of the baking oven, place an oven dish with plain water. This is to prevent the Schäufele from drying out.
- Bake the smoked pork shoulder for a total of 2.5 hours. After 1.5 hour, turn the shoulder over and continue to bake it for 1 hour.
- After baking, cut the Schäufele into 0.5 to 1 cm thick slices.
- Serve the Baden-Style dish with Sauerkraut and German potato salad.
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How to serve badisches Schäufele
Cut the badisches Schäufele into 0.5 to 1 cm thick slices. Place them back into the baking dish. Do not throw the broth away, so that the smoked shoulder remains moist. The best way to enjoy your pork shoulder is to serve it with Sauerkraut and German potato salad.
Even though I do not mind eating a well-made German lamb’s lettuce salad with smoked pork shoulder either. It is after all one of my children’s favourite salad. Imagine kids loving their greens.
How to store badisches Schäufele
We always finish our pork shoulder immediately. However, you can easily reheat the meat in its broth in a pan. Store leftovers in an airtight container and place it in the refrigerator.
Can you get Schäufele in your region? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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How to make Baden-style Smoked Pork Shoulder (‘badisches Schäufele’)
Ingredients you need
- 1 kg badisches Schäufele Baden-style Smoked Pork Shoulder
Directions
- Preheat the oven to 180 °C.
- Transfer the Baden-style Smoked Pork Shoulder into a baking dish.
- Cover the baking dish with an aluminium foil.
- Transfer the Schäufele into the baking oven.
- At the bottom of the baking oven, place an oven dish with plain water. This is to prevent the Schäufele from drying out.
- Bake the smoked pork shoulder for a total of 2.5 hours. After 1.5 hour, turn the shoulder over and continue to bake it for 1 hour.
- After baking, cut the Schäufele into 0.5 to 1 cm thick slices.
- Serve the Baden-Style dish with Sauerkraut and German potato salad.
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