Schwenbraten is pork butt, sliced thin and marinated for at least 24 hours. The acidity breaks down some of the tissue. But, the key is that it is boned, sliced deli thin and marinated, then seared over and open flame. Anytime you cut thin slices across the grain, you will get tooth tender meat.
me: I don't drink anymore
Yelonutz: me either, but, then again, I don't drink any less