Boil Up with Smoked Pork Bones | SouthSideBBQ

pork bones

🥗Healthier: chicken bones

💰Cheaper: beef bones

Chicken bones provide a lighter flavor and are often less expensive.

smoked fish

🥗Healthier: grilled fish

💰Cheaper: canned fish

Canned fish is more affordable and still adds a savory flavor.

Welcome to Southside BBQ, today we're making a traditional New Zealand boil up with smoked pork bones.

First, coat the pork bones with baby oil for binding purposes.

Season the pork bones with salt and cracked pepper, ensuring all surfaces are coated.

Preheat the smoker to 150 F to infuse the pork bones with smoke without cooking them.

Smoke the pork bones for about 2-3 hours until they have a stunning red color from the hickory smoke.

After smoking, place the pork bones in a stock pot and cover with enough water to submerge the meat.

Add a good amount of black pepper and salt to the pot, then cover and let it simmer.

Prepare the dough for the dough boys by mixing flour, salt, and water until you have a pliable dough.

Flour the surface and flatten the dough into flat shapes for the dough boys.

Simmer the pork bones for just over an hour, then add pumpkin, yellow sweet potato, and purple sweet potato to the pot.

Add healthy pork sausages to the pot for extra flavor, then cover again.

After 15 minutes, check the veggies; they should be firm, not mushy.

Add a generous amount of watercress to the pot, packing it in as much as possible.

Cover the pot and let the watercress wilt down for about 10 minutes.

Once wilted, add the dough boys under the watercress to soak up flavor and thicken the stock.

Simmer for an additional 5 to 10 minutes until the dough boys are cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens