Is this the pork cooked with beer and caraway seeds ?

If it is I have not tried cooking it for the family , as you know I will cook meat but not eat it , but having said that if it is what I think that I might have tried it as a child when visiting Luxembourg with my father . I seem
To remember something with caraway !
As I have mentioned in the past I had to eat meat as a child ( had a faithful dog that used to sit under the table and help mr out !!) and it wasn't till I left home that I was able to stop eating meat .

I believe it's a cut of pork - but there are different ways to cook it. It is specific to southern regions in Germany and maybe beyond the southern borders. (I think it is "Schäufele" in Swabia, but not sure).
Schäufele means little shovel, and I think it is because that part of the pork shoulder looks a bit like a shovel. It can be cured or not depending where you eat it. I assume every region has their recipe.

My Gran served Schäufele to me ages ago. I remember it to be some kind of roast, but have no specific memory of it. (I probably was rather young and only had it once or twice).

O no, Mummza, don't think that! It is seasoned with caraway seeds in some regions:

http://en.wikipedia.org/wiki/Sch%C3%A4ufele