BBQ Smoked Pork Knuckle
BBQ Smoked Pork Knuckle is one of the most flavorful and satisfying grilled dishes, highly valued in both Hungarian and American BBQ traditions. Braising in beer makes the meat tender and juicy, while the BBQ glaze lends it a sweet and smoky flavor. Smoked pork knuckle was originally a popular dish in German and Central European cuisines, but through American BBQ techniques, it has become a truly special grilled dish. Tip: For an even more intense smoky flavor, prepare it in the grill with smoking wood, so the aromas become even deeper!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the smoked pork knuckle under cold water, then soak it for at least 2 hours to reduce its salt content.
2
Place the knuckle in a large pot, pour in 500 ml of beer, and add enough water to cover it. Bring to a boil, then reduce the heat and simmer for about 2 hours, or until the meat is tender.
3
In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and brown sugar.
4
Remove the knuckle from the cooking liquid and let it cool slightly. Then, rub it with the spice mixture and brush with olive oil.
5
Preheat your grill to medium heat (about 350°F or 180°C). If using a charcoal grill, create an indirect heat zone.
6
Place the knuckle on the grill and cook for 30 minutes, turning occasionally to ensure even cooking.
7
In a small bowl, mix the apple cider vinegar and Worcestershire sauce, then brush it over the meat during the last 15 minutes of grilling.
8
During the last 10 minutes, brush the knuckle with BBQ sauce and continue grilling until the glaze is slightly caramelized.
9
Remove the knuckle from the grill and let it rest for at least 15 minutes. This will help the meat retain its juices and allow the flavors to meld.
10
Slice the knuckle and serve with roasted potatoes or a fresh salad.
