📝 About This Recipe
Hailing from the Schmölln and Altenburg regions of Thuringia, Mutzbraten is a rustic German masterpiece consisting of fist-sized pieces of pork shoulder marinated in a pungent blend of salt, pepper, and majoram. Traditionally roasted over an open fire of birch wood, this dish offers a unique, aromatic smokiness that is both primal and sophisticated. It is the ultimate comfort food for those who appreciate tender, juicy meat with a crackling, herb-infused crust.
🥗 Ingredients
The Meat
- 2 kg Pork Shoulder (Schweinekamm) (cut into 6-8 fist-sized chunks, roughly 250g-300g each)
The Traditional Rub
- 3 tablespoons Salt (coarse sea salt preferred)
- 2 tablespoons Black Pepper (freshly ground)
- 4-5 tablespoons Dried Marjoram (the signature herb of Mutzbraten)
The Marinade Liquid
- 500 ml German Pilsner or Schwarzbier (room temperature)
- 3 pieces Yellow Onions (thinly sliced into rings)
- 4 pieces Garlic Cloves (smashed)
- 1 teaspoon Mustard Seeds (slightly crushed)
For the Basting and Smoke
- 5-10 logs Birch Wood (de-barked if using for a grill, or birch chips for a smoker)
- 250 ml Water (to mix with leftover marinade for basting)
👨🍳 Instructions
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1
Prepare the meat by trimming excess surface fat, but keep enough to ensure the meat stays juicy during the long roasting process. Cut the pork shoulder into uniform chunks, approximately the size of a large fist.
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2
In a small bowl, combine the salt, freshly ground black pepper, and the dried marjoram. Rub each piece of meat vigorously with this dry mixture until every crevice is coated.
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3
In a large non-reactive container or a heavy-duty zip-top bag, layer the seasoned meat with the sliced onion rings, smashed garlic, and mustard seeds.
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4
Pour the beer over the meat and onions. Seal the container and refrigerate for at least 24 hours, though 48 hours is ideal for the flavors to penetrate the dense muscle fibers.
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5
Remove the meat from the refrigerator 1 hour before cooking to bring it to room temperature. Drain the marinade but reserve the liquid and the onions.
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6
Prepare your grill or rotisserie. If using a traditional Mutzbraten stand, light your birch wood fire. If using a standard BBQ, set it up for indirect heat and add soaked birch wood chips to the coals.
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7
Thread the meat chunks onto a rotisserie spit. If you don't have a rotisserie, place them on a wire rack over a drip pan filled with some of the reserved marinade and onions.
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8
Maintain a steady temperature of approximately 160°C to 180°C (320°F to 350°F). The smoke from the birch wood is essential for the authentic 'Mutz' flavor.
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9
Baste the meat every 30 minutes with a mixture of the reserved beer marinade and a little water. This prevents the exterior from drying out and builds a flavorful crust.
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10
Roast for 2 to 3 hours. The meat is done when it reaches an internal temperature of 85°C (185°F), which ensures the connective tissue has broken down into tender gelatin.
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11
During the last 15 minutes, increase the heat slightly or move the meat closer to the embers to crisp up the edges, being careful not to burn the marjoram.
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12
Remove from the heat and let the meat rest for 10-15 minutes under loose foil. This allows the juices to redistribute, ensuring a moist bite.
💡 Chef's Tips
Use only birch wood (with the bark removed if you want a cleaner smoke) as other woods will change the regional flavor profile. Don't skimp on the marjoram; it is the soul of this dish and creates the characteristic dark, herbal crust. If you don't have a rotisserie, turn the meat every 20 minutes manually to ensure even cooking and fat distribution. Always use pork neck or shoulder; leaner cuts like loin will become too dry during the long smoking process.
🍽️ Serving Suggestions
Serve traditionally with a thick slice of rustic sourdough rye bread and a generous dollop of spicy Bautz'ner mustard. Accompany with 'Sauerkraut' or a warm German potato salad (Kartoffelsalat) for a full Thuringian experience. Pair with a cold German Pilsner or a dark 'Köstritzer' Schwarzbier to cut through the richness of the pork. A side of pickled cucumbers (Spreewald-style) provides a refreshing acidity that balances the smoky flavors.