Pork Shoulders Baden Style

Roasted Pork Shoulder
Badische Schaeufele
Servings:
Ingredients
  • 1-3/4 lbs smoked pork shoulder
  • 1 medium yellow onion
  • 6 cloves
  • 2 bay leaves
  • 2 garlic cloves
  • 6 juniper berries crushed
  • 2-1/8 cups dry red wine
  • 6-1/3 cups cold water
  • 2 lemon slices
  • 1 lb mixed soup vegetables carrots, leeks, and celery
  • 1 tbsp white peppercorns
Instructions
  1. Chop the carrots, leeks, and celery into small pieces.
  2. Peel and mash the garlic cloves.
  3. Peel and chop the onion for the broth.
  4. In a big pot bring the dry red wine, water, white peppercorns, celery, leeks, carrots, onion and lemon slices to a boil.
  5. Add the pork, garlic, bay leaves, and crushed juniper berries to the pot.
  6. Turn the heat down to bring the mixture to a simmer. Keep covered and simmer for 50-60 minutes.
Credit:
Recipe adapted from chefkoch.de
Badische Schaeufele
Servings:
Ingredients
  • 1-3/4 lbs smoked pork shoulder
  • 1 medium yellow onion
  • 6 cloves
  • 2 bay leaves
  • 2 garlic cloves
  • 6 juniper berries crushed
  • 2-1/8 cups dry red wine
  • 6-1/3 cups cold water
  • 2 lemon slices
  • 1 lb mixed soup vegetables carrots, leeks, and celery
  • 1 tbsp white peppercorns
Instructions
  1. Chop the carrots, leeks, and celery into small pieces.
  2. Peel and mash the garlic cloves.
  3. Peel and chop the onion for the broth.
  4. In a big pot bring the dry red wine, water, white peppercorns, celery, leeks, carrots, onion and lemon slices to a boil.
  5. Add the pork, garlic, bay leaves, and crushed juniper berries to the pot.
  6. Turn the heat down to bring the mixture to a simmer. Keep covered and simmer for 50-60 minutes.
Credit:
Recipe adapted from chefkoch.de
Roasted Pork Shoulder