Thuringian spit roast

Ingredients for 10 servings:

• 2 kg roast pork (collar) without bones
• 2 tbsp salt
• 2 tbsp pepper, freshly ground
• 1 tbsp paprika powder, rose hot
• 5 tbsp paprika powder, sweet
• 1 tbsp garlic granules
• 1 tbsp caraway seeds, ground
• 3 tbsp olive oil
• 8 tbsp marjoram, shredded

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

A privately modified Mutzbraten, created through trial and error due to a lack of knowledge of the original Mutzbraten recipe.

Wash the pork neck (boneless) thoroughly and pat dry. Cut into approximately 200g-250g pieces. Place the pieces of meat in a large bowl. Season with salt, pepper, hot paprika, ground caraway, and the garlic granules. Mix well. Stir in a little olive oil so the pieces can absorb more of the sweet paprika. Mix well again until the pieces turn a paprika-red. Add a little more olive oil and enough marjoram to almost completely cover the pieces. Let the mixture sit in the refrigerator for 2-3 hours. Then thread the pieces onto a suitable skewer and roast in front of (!) a wood fire (like with Mutzbraten, ideally using birch wood) for about 1.5 to 2 hours. Make sure that the side of the skewer facing the fire is facing up. This ensures that the escaping fat doesn’t drip down, but can cool slightly on the front, thus preserving the flavor. Tip: If the meat is being prepared the day before, please choose a slightly weaker seasoning mix!