Mutzbraten - A Special Barbeque Treat from Germany
2kg Boneless Pork Neck
Lots of Marjoram
Salt & Pepper
Rye Bread or Wheaten Bread
It is essential that you have birch wood for smoking. Otherwise, this will not work.
Prep Time: 30 mins
Cook Time: 1 hours
Yield: 8 Servings
Cut the pork into 8 square pieces
Season well with salt and pepper
Roll the pork in marjoram until it is well covered
Rest in the fridge overnight if possible
Fire up your barbeque or Kamado using lump wood charcoal sitting on a bed of seasoned birch wood. Silver birch also works. If you are using a kettle barbeque, use the indirect method.
Smoke the pork on a low heat (approx 120 - 140c) until it reaches an internal temp of 73c.
Slice and serve on rye bread or a similar dark heavy bread with a very generous serving of sauerkraut, pickles, brown sauce, and lots of French's American Mustard.