Grilled Pork Roast (Schwenkbraten)
This Traditional German grilled pork roast recipe is sure to be a big hit. The pork roast is cut into steaks, marinated, and served hot off the grill. Traditionally the pork is cooked over beech wood on a swinging grill hung from a tripod, but this recipe adapts well to gas grills.
Ingredients
- 4 pounds boneless pork roast
- 1 cup oil
- 10 onions, cut into strips
- 4 cloves garlic, crushed
- 7 crushed juniper berries
- 1 tablespoon German mustard
- Thyme, Oregano, Cayenne Pepper and Black Pepper
- Optional: Paprika and Curry
Preparation
- Place your onions into a bowl and pound them slightly. Add the oil, garlic, juniper berries, mustard, and spices to the onions and mix well.
- Cut the pork into slices about ¾ to 1 inch thick. Place a pork roast steak onto a plate and cover the steak with some of the onion mixture, pressing onions into the meat. Add another pork roast steak and more onion mixture. Continue until all of the pork roast steaks have been covered with the onion mixture. Marinate for at least 24 hours, covered, in the refrigerator.
- When ready to grill, remove the pork roast steaks from the refrigerator and let them come to room temperature. In the meantime, prepare your fire. Oil your grill surface before placing the meat onto the grill.
- Grill the pork roast steaks and onions on medium heat for 10-15 minutes on each side. Use a meat thermometer to make sure the pork's internal temperature reaches at least 160°F (70°C) and to avoid overcooking. The pork roast steaks may require direct heat to seal the outside and indirect heat to cook thoroughly to the center without getting tough.
- Serve the steaks hot off the grill for a fantastic, savory flavor. These steaks go great with our easy German potato salad (Kartoffelsalat) as a garnish.
Easy German Potato Salad (Kartoffelsalat)
Ingredients
- 4 potatoes peeled and sliced 1/4-inch thick
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/3 cup onion, chopped
- 1/2 teaspoon sugar
- 2 tablespoon lemon juice
- Salt and Pepper to taste
Preparation
- Peel and slice the potatoes. Boil the sliced potatoes in the chicken broth with 1/4 teaspoon salt for 5 to 8 minutes, until tender. While the potatoes are boiling, chop the onions.
- Drain the potatoes. Toss the warm potatoes with vegetable oil and chopped onions.
- Dissolve the remaining 1/4 teaspoon salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Add salt and pepper to taste.
- Serve at room temperature or cold, whichever you prefer. This easy potato salad makes a great side dish for the grilled pork roast above, as well as for picnics and other hearty grill dishes.
