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Schweinebraten Pork Roast

 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
 Â½ tsp. ground clove
 Â½ 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!