Prep Time: 10 Min | Cook Time: 30-40 Min
- 1 Boneless Pork Shoulder With Fat Cap and Skin
- 2 4-6 Cups Of Vegetable Broth
- 3 4 Carrots
- 4 4 Leeks
- 5 4 Celery Stalks
- 6 4 Medium Sized Onions
- 7 2 Bottles Of German Beer
- 8 Salt & Pepper To Taste
- 9 3 Tbsp Butter
It's time for Oktoberfest! We’ve got a traditional German recipe that is a little different than your usual brats and sauerkraut. Schweinebraten is roasted pork topped with crispy cubed skin on top. This is bound to be a hit at your Oktoberfest-themed party!
- Lay shoulder fat side down in a roasting pan
- Pour in enough vegetable broth to keep the fat cap covered
- Place on the grill at 300F for 30-40 minutes. This will help soften the skin.
- Cut up your vegetables into 1-2" lengths. Cut the onions into chunks
- Remove the meat from grill and set aside for next step
- Butter up your roasting pan and fill with your cut up vegetables. Brown the vegetables slightly
- Cut 1/2" or 1cm cubes into the fat cap being careful not to cut into the meat.
- Season with salt and pepper and get it down into the cube crevices.
- Pour the vegetable broth on top of your browned vegetables not too much, just enough to cover them.
- Place your seasoned shoulder on top of the vegetable bed
- Pour 2 bottles of your favorite dark german beer over shoulder and vegetables
- Raise grill heat to 340-350F and cook until internal temp of 160-165F checking throughout.
- Cut up and enjoy!