Pork Shoulder (Schäufele) with Mustard Sauce

Ingredients

• 1.2 kg pork shoulder (badisch: shoulder piece of young pig, cured and smoked) (alternatively Kassler)
• 2 onions (quartered)
• 1 bunch vegetable mix (cut into small pieces)
• 2 Bay leaves
• 1 clove mace
• 4 allspice berries
• 0.5 tsp Peppercorns
• 2 tbsp lemon juice
• 50 g butter
• 2 tbsp sharp mustard
• 100 ml heavy cream
• 600 g cucumber salad (or large pickles, washed, halved, seeded and cut into finger‑thick strips)
• 2 tbsp oil
• Salt
• Pepper
• 1 bunch dill
• 150 g crème fraîche
• 1 tbsp Lemon Juice
• 2 tbsp sunflower seeds (roasted)

Instructions

1. 1.

   Place the pork with the vegetables, bay leaves, mace, allspice, peppercorns and lemon juice in a pot; cover with water, bring to a boil and simmer gently for about 1.5 hours. Remove, let cool, separate the bone, cut the meat in half lengthwise and slice into rounds.

2. 2.

   Melt butter, stir in mustard, then whisk in cream until smooth.

3. 3.

   Sour cucumber salad

4. 4.

   Sauté cucumber pieces in oil, season with salt and pepper, cover and steam for about 15 minutes, then allow to cool. Pull dill from stems, chop (reserve some for garnish), mix with crème fraîche, lemon juice, salt and pepper, taste and spoon over the cucumber mixture.