Ingredients with Measurements:
- 1 whole spanferkel (suckling pig), about 10-12 pounds
- 1/2 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1/4 cup fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup white wine
- 1/2 cup chicken broth
Special equipment needed:
- Slow cooker
- Meat thermometer
Step-by-step instructions:
1. Rinse the spanferkel and pat it dry with paper towels.
2. In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, thyme, salt, and pepper.
3. Rub the mustard mixture all over the spanferkel, making sure to get it into all the crevices.
4. Place the spanferkel in the slow cooker and pour the white wine and chicken broth around it.
5. Cover the slow cooker and cook on low for 8-10 hours, or until the internal temperature of the meat reaches 145°F.
6. Once the spanferkel is cooked, carefully remove it from the slow cooker and let it rest for 10-15 minutes before carving.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 hours
Temperature:
Cook on low for 8-10 hours, or until the internal temperature of the meat reaches 145°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 520
Fat: 32g
Protein: 49g
Carbohydrates: 6g
Fiber: 1g
Sugar: 5g
Sodium: 1000mg
Substitutions for ingredients:
- You can use any type of mustard you like, but Dijon and whole grain mustard work best in this recipe.
- If you don't have fresh thyme, you can use dried thyme instead.
- You can substitute the white wine with chicken or vegetable broth.
Variations:
- You can add chopped garlic or onion to the mustard mixture for extra flavor.
- You can use different herbs, such as rosemary or sage, instead of thyme.
- You can add sliced potatoes, carrots, and onions to the slow cooker for a complete meal.
Tips and tricks:
- Make sure to rub the mustard mixture all over the spanferkel, getting it into all the crevices, for maximum flavor.
- Let the spanferkel rest for 10-15 minutes before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the internal temperature of the meat reaches 145°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover spanferkel in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the slow-cooked spanferkel on a large platter, garnished with fresh thyme sprigs.
Garnishes:
Fresh thyme sprigs
Pairings:
- German-style potato salad
- Braised red cabbage
- Roasted Brussels sprouts
Suggested side dishes:
- German-style potato salad
- Braised red cabbage
- Roasted Brussels sprouts
Troubleshooting advice:
- If the spanferkel is not cooked through after 8-10 hours, continue cooking until the internal temperature reaches 145°F.
- If the mustard mixture is too thick, add a little more olive oil to thin it out.
Food safety advice:
- Make sure to cook the spanferkel to an internal temperature of 145°F to ensure that it is safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Spanferkel is a traditional German dish that is typically served at special occasions, such as weddings and festivals. It is made by slow-cooking a whole suckling pig until it is tender and juicy.
Flavor profiles:
This slow-cooked spanferkel is savory and slightly sweet, with a tangy mustard flavor and a hint of thyme.
Serving suggestions:
Serve this slow-cooked spanferkel with German-style potato salad, braised red cabbage, and roasted Brussels sprouts for a complete meal.
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Region: German