Traditional Franconian Schäufele with Knödel

Method

1. Heat oil in a large pot and brown the pork shoulder on all sides.
2. Add onion and garlic, sauté until softened.
3. Pour in white wine and broth, bring to a boil.
4. Reduce heat, cover, and simmer for 2.5 hours until tender.
5. While meat cooks, prepare dumplings: mash potatoes, mix with flour, egg, milk, and butter.
6. Shape into balls and cook in boiling salted water for 10 minutes.
7. Serve meat sliced with dumplings on the side.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.