My husband is from Germany (Bavaria) and I’ve tried SO …

Comment on Super Crispy-Skinned Slow-Roasted Pork Shoulder by Jenn.

My husband is from Germany (Bavaria) and I’ve tried SO MANY times to replicate the traditional pork shoulder – Sch√§uferla – and never knew the right cut to purchase. This dish is one of the most delicious things you will ever eat. Most Germans I know (the younger ‘folk) discard the skin/fat before eating but it’s value for flavor is essential! I was always wondering what cut to get in the US and was always missing the skin!!! Thank you for the great recipe.

If anyone is interested in the seasoning for the German way check out this site:

Schweinebraten — An authentic Bavarian pork roast

The Bavarians also do this cooking technique using a pork knuckle (ham hock/) but when I tried, I think the ones I found at the grocery store were no where as big as necessary. Also I think I skipped the ‘cracklin’ step.

Thanks again! I’m eager to try one more time!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.