Dive into the flavors of Germany with this delectable pork roast featuring irresistibly crispy skin, complemented by a quick and tasty sauerkraut. Perfect for any BBQ setup, this recipe promises a mouth-watering Krustenbraten.
Ingredients
1.5 kg / 3.3 lbs Pork leg (with fat and skin)
500 ml / 2 cups water
- 3 tbsp Texas BBQ seasoning
- 2 tbsp pork seasoning
1 Chinese cabbage
2 tbsp herb butter
75 ml / about 1/4 cup white wine vinegar
2 tsp sugar
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Start by preparing your pork leg, ensuring it has a good amount of fat and skin. Score the skin into a checkerboard pattern; this is crucial as it helps the skin puff up and crisp as it cooks.
- Now, make a brine using 500 mL of water mixed with 3 tablespoons of Texas BBQ seasoning. Inject this brine into the pork using an injection needle, adding just enough until it no longer absorbs into the meat.
- Season the meat side of the pork with your chosen PitmasterX pork seasoning for that extra layer of flavor.
- Set up your grill for indirect heat: light up the charcoal, insert fire starters, and stabilize the grill temperature at around 180°C or 360°F.
- Place the pork on the grill, set up with heat deflectors and grill grates, and close the lid to let it cook. This should take about 2 to 3 hours, or until the skin is perfectly crispy.
- While the pork cooks, prepare the sauerkraut. Start by heating a wok or large pan, adding some oil. Slice the Chinese cabbage into thin strips and toss it into the hot oil. Add a dab of herb butter and a splash of white wine vinegar to introduce that classic sauerkraut acidity. Let the mixture steam until most of the moisture evaporates, then, if desired, sweeten slightly with sugar.
- Once the pork is cooked, let it rest for about 20 minutes before slicing.
- Serve with the freshly made sauerkraut and enjoy the combination of juicy, smoked meat with the tangy crunch of sauerkraut.
