Schwenkbraten

Traditionally this pork roast is cooked on a swinging grill over beechwood coals. It is very hard to find beechwood here in the United States, so I am told that oak is an acceptable substitute.

4 pounds boneless pork roast ( boneless pork loin would work well)
1 cup oil
10 onions, cut into strips
4 cloves garlic, crushed
7 crushed juniper berries
1 tablespoon german mustard
Thyme, Oregano, Curry, Paprika, Cayenne Pepper and Black
Pepper*

Cut the Pork Roast into about 8 slices. Place your onions into a bowl and pound them slightly to release their wonderful flavor. Add the remaining ingredients (oil, garlic, juniper berries, mustard and spices) and mix well.
Place a pork roast steak into a dish and then cover with some of the onion mixture, being sure to mash the onions into the meat; add another pork roast steak and more onion mixture. Continue until all of the pork roast steaks have been covered with the onion mixture. Marinate for at least
24 hours, covered, in the refrigerator.

When ready to grill, remove the pork roast steaks from the refrigerator and let them come to room temperature. In the meantime, prepare your fire. The wood should be brought to hot coals. Oil your grill surface before placing the meat onto the grill. Grill the pork roast steaks and onions slowly over the hot coals for 10-15 minutes on each side (depending on how you like the steaks).

Serve with Kartoffelsalat, Tomaten Salat and Baguette (or Brotchen, if you can find some).

From Dwayne