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Mutzbraten

Name: Mutzbraten
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Cuisine: German
Ingredients: 1800 g pork shoulder (neck end), rind removed; 1 tbsp salt; 2 tsp coarsely ground black pepper; 3 tbsp dried marjoram; 2 cloves garlic; 1 onion; 2 tbsp oil; 2 handfuls birch or beech wood chips, soaked 30 minutes; 600 g sauerkraut

Mutzbraten: Thuringian marjoram pork shoulder roasted over birch-wood smoke

Features:

High protein Dairy free Make ahead

Cuisine:

German

Mutzbraten is the fairground roast of eastern Thuringia, from Schmölln and the Altenburg area, where big chunks of pork shoulder are rubbed with salt, pepper and lots of marjoram, threaded on skewers and hung in an iron cage over a birch-wood fire. It is sold sliced with sauerkraut and a slice of rye bread at markets and village festivals. At home a lidded kettle barbecue with birch or other mild wood chips gives a close result; an oven version is in the steps. Chef's tip: marinate overnight, as the marjoram needs time to work its way into the meat.

Total time: 170 min
Difficulty: medium
Serves: 6

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Ingredients

Serves6

4 lb pork shoulder (neck end), rind removedcut into 4 pieces of about 450 g
1 tbsp salt
2 tsp coarsely ground black pepper
3 tbsp dried marjoram
2 cloves garliccrushed
1 oniongrated
2 tbsp oil
2 handfuls birch or beech wood chips, soaked 30 minutes (optional)
1 ⅓ lb sauerkraut (optional)warmed, to serve

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What you'll need

Kitchen thermometer

Spices & pantry

Fresh ingredients (3)

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Method

0/6 done

Step 1: Mix the 1 tbsp salt, 2 tsp coarsely ground black pepper, 3 tbsp dried marjoram, 2 cloves garlic, 1 onion and 2 tbsp oil. Rub it all over the 4 lb pork shoulder (neck end), rind removed, cover and marinate in the fridge for 12–24 hours.
10 min
Step 2: Take the meat out 30 minutes before cooking. Set up a lidded charcoal grill for indirect heat (coals on one side), aiming for about 150–325°F under the lid.
30 min
Step 3: Scatter half the 2 handfuls birch or beech wood chips, soaked 30 minutes over the coals. Put the meat on the side without coals, close the lid and cook for 2–2½ hours, adding the rest of the chips after an hour and a few fresh coals as needed. Turn the pieces every 30 minutes.
150 min
Step 4: Oven method: roast on a rack over a tin of water at 325°F (275°F fan) for about 2 hours, then 10 minutes under a hot grill for crust.
0 min
Step 5: The meat is done when it has a dark, crusty bark and a thermometer in the centre reads at least 145°F; for the soft, juicy slices of a Thuringian fair, take it to about 167°F. Pulling it at 145°F is safe but the shoulder stays chewy, which is the common mistake.
0 min
Step 6: Rest the pieces for 10 minutes, then slice 1 cm thick across the grain. Serve with 1 ⅓ lb sauerkraut, rye bread and mustard.
10 min

Nutrition per serving

Calories: 520 kcal
Protein: 50 g
Carbs: 4 g
Fat: 33 g
Fibre: 1 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does mutzbraten take?: About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
How many people does it serve?: 6 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of coarsely ground black pepper?: Black peppercorns, freshly ground, same amount.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.

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