Slow-Roasted Pulled Pork with Salsa Verde and Crispy Potatoes
Strohschwein pulled pork is a German-Austrian specialty using heritage pork slow-roasted at low temperature until fall-apart tender, then shredded and glazed with a smoky-sweet barbecue sauce made from orange juice, apple cider, and maple syrup. The dish balances rich, savory meat with bright herbal salsa verde featuring parsley, basil, mint, capers, and anchovies, served over golden-fried waxy potatoes and shallots in a traditional grostl preparation. The smoking paprika, cumin, and dried garlic rub builds deep flavor during a 24-hour marinade. This restaurant-quality dish suits entertaining or special dinners, showcasing how low-and-slow cooking transforms humble pork shoulder into luxurious, tender strands. The Austrian grostl adds comfort while fresh salsa cuts richness. Perfect for feeding a crowd with minimal active time during the long braise.
Ingredients
- 2 ¼ lb pork shoulder, boneless straw-fed pork, whole
- 1 cups orange juice
- 1 cups vegetable stock
- 3 tablespoon whole cane sugar
- 2 tablespoon tarragon mustardwhole grain mustard1:1condiment
- 1 ½ tablespoon smoked paprika, mild, groundsweet paprika1:1spiceFull guide →
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon cumin, ground
- 1 teaspoon garlic, dried
- 1 teaspoon cayenne pepper, ground
- 1 clove garlic, whole
- 3 ½ tbsp apple cider vinegarwhite wine vinegar1:1acidFull guide →
- 14 tbsp apple juice
- 7 oz tomato ketchup
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 4 tablespoon maple syruphoney1:1sweetenerFull guide →
- 1 ½ teaspoon smoked paprika, groundsweet paprika1:1spiceFull guide →
- whiskey or gin, to taste, optional
- 5 count potatoes, waxy, firm-cooking, large
- 8 count potatoes, waxy, firm-cooking, large
- 3 count shallots
- 1 tablespoon clarified buttervegetable oil1:1fatdairy-freeFull guide →
- cumin, pinch, ground, optional
- sea salt, to taste
- black pepper, to taste, freshly ground
- ½ bunch parsley, fresh
- 1 bunch parsley, fresh
- 1 bunch basil, fresh
- 1 bunch mint, fresh
- 1 teaspoon capers
- 2 count cornichons
- 1 teaspoon anchovy
- 1 teaspoon tarragon mustardwhole grain mustard1:1condiment
- 3 tablespoon red wine vinegarwhite wine vinegar1:1acidFull guide →
- 10 tablespoon olive oil
Instructions
- 1
Mix dry marinade ingredients and mustard, massage firmly into pork shoulder, wrap tightly in plastic, refrigerate 24 hours
- 2
Remove pork from refrigerator 1 hour before cooking
- 3
Preheat oven to 230°F with top and bottom heat, place pork on a rack over a roasting pan
- 4
Pour orange juice, vegetable stock, and sugar into pan beneath rack with pork
- 5
Insert meat thermometer, roast until internal temperature reaches 149°F, then baste with pan juices every 30-40 minutes
- 6
Continue roasting until internal temperature reaches 85-190°F, turn off oven, remove pork and wrap tightly in foil
- 7
Return wrapped pork to oven and rest for 1 hour
- 8
For barbecue sauce, mince garlic and combine with remaining ingredients except paprika powder and alcohol, bring to simmer and cook 25 minutes, season with remaining paprika and alcohol to taste
- 9
For grostl, boil unpeeled potatoes in salted water until tender, cool slightly, peel and slice, mince shallots and parsley
- 10
Fry potato slices in butter fat until golden, add shallots, season with salt, pepper and cumin, finish with parsley
- 11
Unwrap rested pork, shred with two forks on a cutting board, mix with pan drippings and two-thirds of barbecue sauce
- 12
Plate grostl, top with pulled pork, drizzle with salsa verde and remaining barbecue sauce
Tips
Use a meat thermometer throughout cooking. The initial 65°C checkpoint signals when to begin basting; stopping at 85-88°C prevents drying. Resting in foil allows carryover cooking and redistribution of juices for maximum tenderness.
Refrigerate the pulled pork and sauce separately overnight. The cold pork firms up, making shredding cleaner and easier. Warm gently together before serving to meld flavors without overcooking the meat.
Salsa verde is best made 2-4 hours ahead. Mincing by hand (not food processor) keeps herbs vibrant and gives better texture. Taste and adjust acid and salt just before serving for fresh brightness.
Good to Know
Refrigerate pulled pork and BBQ sauce separately in airtight containers for up to 4 days. Grostl is best served immediately but can be reheated gently. Salsa verde keeps 2 days, covered.
Marinade pork 24 hours ahead as directed. Prepare barbecue sauce 1-2 days ahead and refrigerate. Boil and peel potatoes up to 8 hours ahead, store covered. Make salsa verde 2-4 hours ahead for best flavor. Fry grostl and shred pork close to serving.
Plate warm grostl, top with warm pulled pork, drizzle with salsa verde and barbecue sauce. Serve with crusty bread to soak juices. Pairs well with light salads or pickled vegetables as sides.
Common Mistakes
Do not exceed 90°C internal temperature to avoid overdrying the lean pork shoulder.
Do not skip the resting period; rushing from oven to shredding causes moisture loss and tough meat.
Do not submerge pulled pork completely in sauce; it should be moist, not swimming, for best texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different cut of pork for this recipe?
Pork shoulder is ideal, but pork butt (picnic shoulder) also works well. Avoid lean cuts like tenderloin. Cooking time may vary slightly depending on size and fat content, but the low-temperature method suits any larger roast.
Can I make the pulled pork without an oven thermometer?
A meat thermometer is essential for this recipe to avoid undercooking or overdrying the pork. The specific temperature checkpoints at 65°C and 85-88°C are critical. If unavailable, use an instant-read digital thermometer to monitor progress.
How long can I store the pulled pork after making it?
Refrigerate the shredded pork and sauce separately in airtight containers for up to 4 days. Reheat gently in a low oven (160°C) with a splash of stock to restore moisture. The dish does not freeze well due to texture changes in both pork and grostl.