Mutzbraten Spiese

Instructions

1. Begin by preparing the pork shoulder. Trim any excess fat and cut the meat into roughly 2-inch cubes. Place the pork in a large bowl.

2. In a small bowl, combine the chopped onion, minced garlic, paprika, caraway seeds, dried thyme, salt, and pepper. Mix well to create a flavorful spice blend.

3. Rub the spice mixture all over the pork pieces, ensuring that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.

4. When you are ready to cook, preheat your oven to 325°F (160°C).

5. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Working in batches, sear the pork pieces on all sides until they are browned and caramelized. This step helps to develop rich flavor in the dish.

6. Once all the pork pieces are seared, return them to the pot and add the beef broth. Bring the liquid to a simmer.

7. Cover the pot with a lid or foil and transfer it to the preheated oven. Allow the Mutzbraten Spiese to braise for about 2 to 2 1/2 hours, or until the pork is tender and the flavors have melded together beautifully.

8. In the meantime, prepare the glaze for the Mutzbraten Spiese. In a small saucepan, combine the honey and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is well combined and slightly thickened.

9. Once the pork is cooked through and tender, remove it from the oven. Drizzle the honey and vinegar glaze over the Mutzbraten Spiese, ensuring that each piece is coated evenly.

10. Return the pot to the oven and broil the Mutzbraten Spiese for an additional 5-10 minutes, or until the glaze has caramelized slightly and the pork has a beautiful, golden hue.

11. Transfer the pork pieces to a serving platter and spoon any remaining glaze from the pot over the top. Garnish with fresh herbs, such as parsley or chives, for a pop of color and freshness.