Crispy Roasted Pork Hocks - SCHWEINE HAXE recipe

pork hocks

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork shoulder is more affordable.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple cider

Non-alcoholic beer keeps the flavor while reducing alcohol content.

Call your butcher and ask for pork hocks.

Remove pork hocks from the package and score the skin with a sharp knife, ensuring to only cut the skin and not the meat.

Season the pork hocks with PitM Texas seasoning, making sure to get the seasoning under the skin for maximum flavor.

Refrigerate the seasoned pork hocks for at least 1 hour, or up to 4 hours for a saltier crust.

Preheat the grill to a low temperature of around 100°C (212°F).

Skewer the pork hocks onto a rotisserie skewer and secure them with pins.

Place the skewered pork hocks on the preheated grill and close the lid, allowing the temperature to rise to about 140°C (280°F).

Monitor the cooking process and wait for the first sizzle, which should occur in about an hour.

Add beer to a couple of oven trays placed underneath the pork hocks to create steam, adding water if the beer evaporates too quickly.

Check the core temperature of the pork hocks, aiming for 92°C (197.6°F) for tender meat.

Once the desired temperature is reached, turn on the back burner of the grill to crisp the skin with infrared heat.

Melt butter in a pan, add half the amount of flour, and then add reduced beer to create a gravy, seasoning it to taste with beef seasoning.

Remove the pork hocks from the skewer and let them rest for 10 to 20 minutes to allow the juices to redistribute.

Plate the dish with mashed potatoes, pour the beer gravy in the center, and serve the pork hocks alongside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens