Recipe by KUDU Nation member Kelley DeTuroPork shoulder (Boston Butt), debonedStoneground Dijon mustardRub1 Tbsp. marjoram2 Tbsp. paprika1 Tbsp. garlic powder1 Tbsp. onion powder2 Tbsp. brown sugar½ tsp. ground clove½ tsp. nutmeg1 tsp. celery seedFilling2 cloves sliced garlic1 large, grated carrot1 medium diced onionButter and oilOptionalPretzel bunsPickled red onionSauerkraut1Light your KUDU Grill.
2Butterfly and debone the pork shoulder.
3Lightly coat the inside with Stoneground Dijon mustard and ¼ of rub mixture.
4Spread filling evenly, roll up tightly, and truss.
5Rub the outside with mustard and the remaining rub mixture.
6Place the shoulder on the KUDU spit by threading it in and securing the rotisserie forks tightly.
7Attach 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).
8Let rest for 5-10 minutes before slicing.
9The 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).
10Pairs great with KUDU cooked German potato salad and asparagus (optional).
11Enjoy!
Ingredients
Pork shoulder (Boston Butt), debonedStoneground Dijon mustardRub1 Tbsp. marjoram2 Tbsp. paprika1 Tbsp. garlic powder1 Tbsp. onion powder2 Tbsp. brown sugar½ tsp. ground clove½ tsp. nutmeg1 tsp. celery seedFilling2 cloves sliced garlic1 large, grated carrot1 medium diced onionButter and oilOptionalPretzel bunsPickled red onionSauerkrautDirections
1Light your KUDU Grill.
2Butterfly and debone the pork shoulder.
3Lightly coat the inside with Stoneground Dijon mustard and ¼ of rub mixture.
4Spread filling evenly, roll up tightly, and truss.
5Rub the outside with mustard and the remaining rub mixture.
6Place the shoulder on the KUDU spit by threading it in and securing the rotisserie forks tightly.
7Attach 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).
8Let rest for 5-10 minutes before slicing.
9The 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).
10Pairs great with KUDU cooked German potato salad and asparagus (optional).
11Enjoy!