Pork Shoulder in Seasoned Bread

2hr 40m
Preparation/cooking time: ca. 40m + Allow to rise: ca. 60m + Roast in the oven: ca. 60m

For 1 people

Nutritional Information

Contains 626 Kcal


  • 750 g hard wheat flour
  • 2 pinches salt
  • 2 tsp. Lebkuchen spice
  • 0.75 cube yeast (approx. 30 g), crumbled
  • 2 tbsp. honey
  • 5 dl water, lukewarm
  • 75 g diced bacon
  • 1 onion, fein gehackt
  • 2 apples (approx. 280 g), cut into sixths and then into 3-mm-thick slices
  • 3 tbsp. white wine
  • a little pepper
  • 1 quick pork shoulder (approx. 800 g), rinsed with cold water, dabbed dry

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  • Mix the flour and the remaining ingredients including yeast. Add the honey and water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size.
  • Fry the bacon in a frying pan without any oil. Add the onion for approx. 3 mins. Add the apple pieces and briefly continue to fry. Add the wine, reduce completely, season the filling, leave to cool.
  • Shape: on a work surface lightly dusted with flour, shape the dough into a ball and make a cross-shaped incision with a knife. Fold the corners outwards, lightly dust with flour, roll out. Distribute the filling over the centre and place the Schüfeli on top. Coat the rolled-out sheets of pastry with water, place loosely on top of the meat and press the side edges together. Place on an oven tray lined with baking paper, dust with a little flour. Score the surface of the pastry.
  • Bake for approx. 1 hr. on the bottom shelf of an oven preheated to 200°C. Remove and leave to stand briefly.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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