Pork Shoulders Baden Style

Roasted Pork Shoulder
Badische Schaeufele
Course Entree
Cuisine Baden Wuerttemberg
Region Baden-Wuerttemberg


  • 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


  • Chop the carrots, leeks, and celery into small pieces.
  • Peel and mash the garlic cloves.
  • Peel and chop the onion for the broth.
  • In a big pot bring the dry red wine, water, white peppercorns, celery, leeks, carrots, onion and lemon slices to a boil.
  • Add the pork, garlic, bay leaves, and crushed juniper berries to the pot.
  • Turn the heat down to bring the mixture to a simmer. Keep covered and simmer for 50-60 minutes.
Recipe adapted from chefkoch.de