Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 kg (3 lb 5 oz) boneless pork neck/shoulder (pork butt)
- 800 g (1 lb 12 oz) onions, thinly sliced
- 6 garlic cloves, smashed
- 330 ml (12 fl oz) German beer (Kölsch, Alt, or lager)
- 2 tbsp Düsseldorf or Dijon mustard
- 2 tbsp neutral oil
- 1 tbsp apple cider vinegar
- 2.5 tsp kosher salt, 2 tsp black pepper
- 2 tsp sweet paprika, 1 tsp caraway seeds (optional)
- 1 tbsp fresh marjoram (or 2 tsp dried), 2 tsp fresh thyme
- 4 juniper berries (crushed), 2 bay leaves
- 2 tbsp unsalted butter + 1 tsp honey (for basting glaze)
- 120 ml (1/2 cup) low-sodium stock (optional sauce)
Do This
- 1. Mix onions, garlic, beer, mustard, oil, vinegar, spices, and herbs. Reserve 240 ml (1 cup) marinade before adding meat.
- 2. Marinate pork with remaining mixture 12–24 hours, refrigerated, turning once.
- 3. Preheat grill (indirect) or oven to 180°C / 356°F. If using grill, set up a rotisserie or two-zone fire.
- 4. Skewer on a spit or tie with twine. Pat dry; season lightly with salt and pepper.
- 5. Boil reserved marinade 5 minutes with 2 tbsp butter + 1 tsp honey. Roast 75–90 minutes, basting every 15 minutes.
- 6. Cook to 68°C / 155°F internal. Rest 15 minutes. Slice and serve with the beer-onion glaze; optional quick pan sauce with stock.
Why You’ll Love This Recipe
- Authentic Rhineland flavor: beer, onions, garlic, marjoram, and a gentle kiss of smoke.
- Flexible cooking: fantastic on a rotisserie, but just as reliable in the oven.
- Juicy every time: a forgiving cut and a marinade that keeps the meat tender.
- Weeknight-friendly leftovers: slices reheat beautifully for sandwiches or platters.
Grocery List
- Produce: 800 g onions, 6 garlic cloves, fresh marjoram, fresh thyme
- Dairy: Unsalted butter
- Pantry: Pork neck/shoulder, German beer, Düsseldorf or Dijon mustard, neutral oil, apple cider vinegar, kosher salt, black pepper, sweet paprika, caraway seeds (optional), juniper berries, bay leaves, low-sodium stock, honey, butcher’s twine (if not using a rotisserie)
Full Ingredients
Pork
- 1.5 kg (3 lb 5 oz) boneless pork neck/shoulder (pork butt)
Onion–Garlic–Beer Marinade
- 800 g (1 lb 12 oz) yellow onions, very thinly sliced
- 6 garlic cloves, smashed
- 330 ml (12 fl oz) German beer (Kölsch, Altbier, or lager)
- 2 tbsp Düsseldorf or Dijon mustard
- 2 tbsp neutral oil (rapeseed/canola or sunflower)
- 1 tbsp apple cider vinegar
- 2.5 tsp kosher salt (about 14 g)
- 2 tsp freshly ground black pepper
- 2 tsp sweet paprika
- 1 tsp caraway seeds (optional but traditional)
- 1 tbsp chopped fresh marjoram (or 2 tsp dried)
- 2 tsp chopped fresh thyme (or 1 tsp dried)
- 4 juniper berries, lightly crushed
- 2 bay leaves
Basting Glaze
- 240 ml (1 cup) reserved marinade (kept separate from raw meat)
- 2 tbsp unsalted butter
- 1 tsp honey
Optional Beer–Onion Pan Sauce
- All strained onions from the marinade (from the raw-meat batch; see safety note in steps)
- 120 ml (1/2 cup) low-sodium beef or chicken stock
- 1 tsp mustard, to taste
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Slice aromatics and prep spices
Peel and thinly slice the onions. Smash the garlic. Lightly crush the juniper berries with the side of a knife. Measure out the spices and chop the herbs. This ensures the marinade comes together quickly and evenly.
Step 2: Make the onion–beer marinade (and reserve some for basting)
In a large bowl, whisk the beer, mustard, oil, vinegar, salt, pepper, paprika, caraway (if using), marjoram, and thyme. Stir in the onions, garlic, juniper, and bay leaves. Before adding the meat, remove 240 ml (1 cup) of this clean marinade and refrigerate it separately for basting. This reserved portion will never touch raw pork.
Step 3: Marinate the pork 12–24 hours
Place the pork in a nonreactive container or zip-top bag and pour the remaining marinade over it. Turn to coat thoroughly, pressing onions against the meat. Marinate 12–24 hours in the refrigerator, turning once halfway. This long marinade infuses the roast with deep onion, garlic, and beer notes.
Step 4: Set up grill or oven to 180°C / 356°F
For a rotisserie/grill: Prepare a two-zone fire at 180–190°C (356–375°F) with drip pan underneath. If desired, add a handful of soaked beech or oak wood chips for a Rhineland touch. For oven: Preheat to 180°C / 356°F and place a rack over a roasting pan to catch drips.
Step 5: Skewer or tie the roast
Remove the pork from the marinade, letting excess drip off. Pat dry and lightly season the surface with a pinch of salt and pepper. If using a rotisserie, secure the roast on the spit, centering it well. If roasting without a spit, tie the pork with butcher’s twine at 5 cm (2-inch) intervals for even cooking.
Step 6: Roast and baste to a glossy crust
Bring the reserved clean marinade to a full boil in a small saucepan for 5 minutes, then whisk in 2 tbsp butter and 1 tsp honey to create a glossy basting glaze. Roast the pork for 75–90 minutes, basting every 15 minutes, until the internal temperature reads 68°C / 155°F at the center. On a grill without rotisserie, cook over indirect heat and turn the roast every 20 minutes for even browning.
Step 7: Rest, carve, and make a quick beer–onion pan sauce
Transfer the roast to a board, tent loosely with foil, and rest 15 minutes. Meanwhile, strain the used marinade from the raw pork through a fine sieve into a saucepan, pressing on onions to extract liquid; discard the liquid. Sauté the strained onions in a skillet over medium-high heat for 6–8 minutes, then add 120 ml (1/2 cup) stock and 1 tsp mustard. Simmer 3–4 minutes until glossy; season to taste. Slice the Spießbraten into 1–1.5 cm (1/2-inch) slices across the grain and spoon the beer–onion sauce on top.
Pro Tips
- Food safety: Only use the reserved clean marinade for basting. Any marinade that touched raw pork must be boiled hard before cooking, or used only for the cooked-onion sauce as instructed.
- Even cooking: Center and tighten the roast well on the spit, or tie with twine, so it rotates or roasts uniformly.
- Flavor boost: A small handful of beech or oak chips adds a subtle, authentic smoke typical of Rhineland roasts.
- Doneness: For juicy slices, pull at 68°C / 155°F and rest. Avoid exceeding 72°C / 162°F to prevent dryness.
- Slice smart: Cut across the grain in steady, 1–1.5 cm slices for the best texture.
Variations
- Kreuznach-style stuffed: Butterfly the pork and fill with a portion of the marinated onions mixed with diced bacon; roll, tie, and cook as directed.
- Riesling twist: Swap half the beer for dry Riesling for a brighter, winey aroma that still complements the onions.
- Spicy paprika: Replace half the sweet paprika with hot Hungarian paprika and add 1/2 tsp chili flakes for gentle heat.
Storage & Make-Ahead
Marinate up to 24 hours (36 hours max). Cooked Spießbraten keeps 4 days refrigerated in an airtight container. Reheat slices, covered, with a splash of stock or beer at 160°C / 325°F until warm. Freeze sliced portions up to 3 months; thaw overnight in the fridge and reheat gently. The beer–onion sauce keeps 4 days refrigerated and reheats well on the stovetop.
Nutrition (per serving)
Approximate: 520 kcal; 45 g protein; 34 g fat; 12 g carbohydrates; 2 g fiber; 780 mg sodium. Values will vary based on beer, exact cut, and how much sauce is served.
