BBQ-Heroes

Juicy German-Style Pork Steaks on a Swing Grill

If you’re looking for a mouthwatering way to showcase your new swing grill, look no further than this classic German Schwenkbraten. Tender pork shoulder steaks are marinated with bold spices, grilled to perfection, and served with caramelized onions for an authentic taste of Germany.

Schwenkbraten is a highlight of German barbecue culture. Its juicy pork marinated in a flavorful mix and served with plenty of onions. It pairs perfectly with a crisp German beer.

Each region in Germany has its own variation of Schwenkbraten, and this is ours—featuring mustard, crushed juniper berries, oregano, and smoked paprika for a flavorful twist.

What Is a Swing Grill?

A swing grill, or Schwenker, is a rotating grill grate that you can adjust in height suspended above the fire.

For Schwenkbraten, the ideal height is where you can hold your hand over the heat for about six seconds. As the glowing embers die down or flare up, you can easily raise or lower the grill for optimal cooking temperature.

Grilling Schwenkbraten

For Schwenkbraten, thick pork shoulder steaks are essential. Thin steaks cook too quickly and risk drying out. We grill the steaks over direct heat until they reach an internal temperature of 65°C (149°F), leaving the meat slightly pink, juicy, and incredibly tender. A quick-read thermometer ensures precision without exposing your hands to the heat for too long.

Don’t toss the onions from the marinade. Instead, cook them in a skillet with butter and white wine until soft and caramelized. This savoury onion mix is the perfect topping for grilled pork.

If you’re cooking for a crowd, slice the steaks into thin pieces before serving. Mix smaller pork pieces with the caramelized onions for an irresistible platter that’s sure to impress.

Please share your Schwenkbraten experience by snapping a photo and posting it on Instagram, tagging @bbqhelden. We’d love to see what you’ve made!

Ingredients

  • 1 kg (2.2 lbs) pork shoulder, cut into 4 thick steaks
  • 3 white onions, sliced into rings
  • 2 tbsp spicy mustard
  • 4 juniper berries, crushed
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 glass of white wine
  • 50 g (1.8 oz) unsalted butter

Instructions

  1. Cut the pork shoulder into steaks at least two fingers thick. Slice the onions into rings.
  2. Mix the onions, mustard, juniper berries, oregano, and smoked paprika in a bowl. Coat the pork steaks thoroughly with the marinade. Cover and refrigerate overnight.
  3. Remove the steaks from the marinade, but keep the onions and juices for later.
  4. Grill the steaks over direct heat, turning them regularly. Use your hand to gauge the height of the grill grate and aim for six seconds of tolerable heat.
  5. Place a skillet on the cooler side of the grill. Add the reserved marinade, butter, and white wine, and simmer until the onions are soft and fragrant. Keep it warm for serving.
  6. Remove the steaks from the grill when they reach an internal temperature of 65°C (149°F). Serve with the caramelized onions on top.

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