The Hungarian Kitchen: Brassói aprópecsenye

Great to hear you gave the dish a shot! I've never had the dish with fresh marjoram, so I don't know how it would substitute. I got to do a little more research on the marjoram-paprika front in regards to this dish. Last night, I was making Buffalo chicken wings for a couple of friends of mine here in Budapest, and one of them is a chef at a very well-regarded local restaurant called Olimpia. I asked him about paprika in Brassoi, and his opinion was that Brassoi apropecsenye never has paprika. The guests agreed on that point. So add a few more votes to "no paprika" in this dish. As for the meat itself, both tenderloin and shoulder were suggested, but it depended on how you were cooking the dish, with shoulder requiring a braise of an hour or so, and tenderloin being put together almost immediately.