Krustenbraten vom Grill Saftig mit mega Kruste und Gelinggarantie

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner while pork butt is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is often less expensive and works well in marinades.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Using seasoned water can save costs while maintaining flavor.

Preheat the oven to 475°F (245°C).

Score the skin of the pork shoulder in a crosshatch pattern.

Rub sea salt and black pepper all over the pork, ensuring it gets into the cuts.

In a large roasting pan, place chopped onions, carrots, and celery as a bed for the pork.

Mix garlic, thyme, rosemary, and olive oil, then rub this mixture onto the pork.

Place the pork on top of the vegetables in the roasting pan.

Pour apple cider vinegar and chicken broth into the pan, avoiding the skin.

Roast the pork in the preheated oven for 30 minutes to crisp the skin.

Reduce the oven temperature to 350°F (175°C) and continue roasting for 2-3 hours, basting occasionally.

Check the internal temperature; it should reach 145°F (63°C).

Let the pork rest for 15-20 minutes before slicing.

Serve with the roasted vegetables and pan juices.

Cooking Techniques

Spice Level:

Allergens