Griller Porksholder

This recipie comes from Denmark. We found it on the backside of one package and tried it first time in March 2013 in our summer house in Sweden. You can make this dish ready within an hour and have come fun with friends.


60 min.

  1. Cut the shoulder in about 5 mm thick slices or ask your butcher to do it for you.
  2. Blend the ingediens (spices) and put them slice-by-slice between. Let rest for an hour in the fridge.
  3. Push the three skewers through the meat. You will get a setup which reminds you to a bread loaf. The skewers makes it easy to move the meat around on the grill and keeps the meat together.
  4. Heat up the grill and up about 225 degrees celsius. (Medium high). Make a two zone setup for direct and indirect grilling.
  5. Brown the meat for abou 5 mins from both disides on the direct zone.
  6. Move the meat over to the indirect zone and let sit there for about 25-35 mins.
  7. Serve with rutabaga vegetables (see separate recipie) and mashed potatoes.