Nicole Sauce loves German food, and Rouladen may be her favorite German main dish. When a pork butt emerged from the depths of her freezer last week, Nicole decided to cook with what she had and came up with a delicious take on Rouladen, which she dubbed Rouchetta.

Rouchetta

Ingredients

1 bone-in pork butt
2 TBSP dill seed
2 dill pickles
5 carrots
1 onion
1 TBSP Italian seasoning (or make your own)
Salt and pepper

Cut the shoulder into a long strip by slicing from one side about ⅓ of the way down the roast, folding that open, then turning the roast over and cutting ⅓ of the way in the opposite direction. You will have to carve around the bone. This makes a long strip, 24-36″ long and about 2 inches thick. Carve it as uniformly as you can.

Lightly salt and pepper both sides.

Dust one side with Italian seasoning and place spears of carrots, onion, and pickle at intervals.

Sprinkle dill seed over all of it.

Roll the roast and tie it tightly.

Roast 4-6 hours at 350° F, until its internal temperature is 165° F.

Remove from roasting pan and let rest for 45 minutes. Save the pan drippings.

Use the drippings to make a cornstarch gravy. Traditional Rouladen’s gravy is shiny and translucent. It often contains sliced mushrooms.

Spätzle are a traditional side side, but so are boiled or mashed potatoes and dumplings.