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Recipe by KUDU Nation member Kelley DeTuro
 Pork shoulder (Boston Butt), deboned
 Stoneground Dijon mustard
Rub
 1 Tbsp. marjoram
 2 Tbsp. paprika
 1 Tbsp. garlic powder
 1 Tbsp. onion powder
 2 Tbsp. brown sugar
 ½ tsp. ground clove
 ½ tsp. nutmeg
 1 tsp. celery seed
Filling
 2 cloves sliced garlic
 1 large, grated carrot
 1 medium diced onion
 Butter and oil
Optional
 Pretzel buns
 Pickled red onion
 Sauerkraut
1

Light your KUDU Grill.

2

Butterfly and debone the pork shoulder.

3

Lightly coat the inside with Stoneground Dijon mustard and ¼ of rub mixture.

4

Spread filling evenly, roll up tightly, and truss.

5

Rub the outside with mustard and the remaining rub mixture.

6

Place the shoulder on the KUDU spit by threading it in and securing the rotisserie forks tightly.

7

Attach the rotisserie to the elevation bar and spit cook over hot coals and wood until the center temperature reaches a minimum 150°F (3-4 hours).

8

Let rest for 5-10 minutes before slicing.

9

The pork shoulder will have a very dark and crunchy crust. Serve sliced on a pretzel bun with Bavarian-style mustard, pickled red onion, and sauerkraut (optional).

10

Pairs great with KUDU cooked German potato salad and asparagus (optional).

11

Enjoy!

Ingredients

 Pork shoulder (Boston Butt), deboned
 Stoneground Dijon mustard
Rub
 1 Tbsp. marjoram
 2 Tbsp. paprika
 1 Tbsp. garlic powder
 1 Tbsp. onion powder
 2 Tbsp. brown sugar
 ½ tsp. ground clove
 ½ tsp. nutmeg
 1 tsp. celery seed
Filling
 2 cloves sliced garlic
 1 large, grated carrot
 1 medium diced onion
 Butter and oil
Optional
 Pretzel buns
 Pickled red onion
 Sauerkraut

Directions

1

Light your KUDU Grill.

2

Butterfly and debone the pork shoulder.

3

Lightly coat the inside with Stoneground Dijon mustard and ¼ of rub mixture.

4

Spread filling evenly, roll up tightly, and truss.

5

Rub the outside with mustard and the remaining rub mixture.

6

Place the shoulder on the KUDU spit by threading it in and securing the rotisserie forks tightly.

7

Attach the rotisserie to the elevation bar and spit cook over hot coals and wood until the center temperature reaches a minimum 150°F (3-4 hours).

8

Let rest for 5-10 minutes before slicing.

9

The pork shoulder will have a very dark and crunchy crust. Serve sliced on a pretzel bun with Bavarian-style mustard, pickled red onion, and sauerkraut (optional).

10

Pairs great with KUDU cooked German potato salad and asparagus (optional).

11

Enjoy!

Schweinebraten Pork Roast
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