Steven Raichlen's Pearl District Spiessbraten with Jicama Cucumber Salad

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner while pork loin is more affordable.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon offers a lower fat option, while smoked sausage can be less expensive.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider

Chicken broth adds flavor without alcohol, and apple cider is often more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: seasoning blend

Dried herbs are easier to store and often less expensive than fresh.

Season the inside of the boneless pork shoulder with coarse sea salt and freshly ground black pepper.

Spread Dusseldorf mustard inside the pork roast.

Arrange three slices of Muenster cheese along the inside of the pork roast.

Carpet the roast with smoked ham and sliced pickles.

Add three more slices of Muenster cheese inside the roast.

Roll the pork shoulder back into a compact cylinder and tie it with butcher string.

Insert sprigs of rosemary and whole bay leaves under the strings on both sides of the roast.

Insert a wireless thermometer into the end of the roast.

Insert a rotisserie skewer through the roast and tighten the prong screws.

Set up the Kalamazoo Gaucho grill for indirect grilling with logs pushed to one side.

Put the spit on the rotisserie and switch it on to start cooking the roast for 2 to 2.5 hours.

Prepare the cucumber and jicama salad by adding finely chopped scallions, salt, black pepper, sour cream, white wine vinegar, and chopped fresh dill to a bowl and tossing to mix thoroughly.

Check the spiessbraten after 2.5 hours to ensure it reaches 190 degrees.

Remove the roast from the rotisserie, loosen the prongs, and remove the thermometer.

Cut the trussing strings and transfer the spiessbraten to a cutting board.

Slice the spiessbraten and serve with a spoonful of cucumber jicama salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens