Recipes in the world of Flavilo

Smoked BBQ pork knuckle served

Smoked BBQ Pork Knuckle

Smoked BBQ Pork Knuckle is a dish inspired by traditional American and Central European cuisine, achieving perfect succulence through slow cooking and smoking. Pork knuckle with skin is excellent for BBQ techniques, as the long cooking time allows the flavors to deeply penetrate the meat. The history of BBQ pork knuckle originates from the BBQ traditions of Texas and the Southern states, where smoking pork and glazing it are essential to achieving the perfect texture and flavor. The combination of honey and apple cider vinegar creates a balance between sweet and smoky flavors, while smoked paprika and brown sugar add a distinctive taste to the dish. This dish is an ideal choice for an authentic BBQ party, family barbecue, or a festive table. If you want a truly authentic BBQ experience, serve it with grilled vegetables and a side of coleslaw!

Prep Time 30 min
Preparation 8 hr
Total 8 hr 30 min
980 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2000 g Pork Knuckle (with skin)
⭕ 2 tbsp Salt
⭕ 1 tbsp Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Paprika
⭕ 2 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 3 tbsp Honey
⭕ 250 ml BBQ Sauce
⭕ 1000 g Smoking Wood (oak, hickory, or applewood)

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    Preparation Steps

    1

    Wash the pork knuckle and pat it dry with paper towels.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Thoroughly rub this mixture all over the pork knuckle.

    3

    Let the pork knuckle rest in the refrigerator for at least 12 hours, allowing the flavors to penetrate.

    4

    Preheat your smoker or grill to 225-250°F (110-120°C) and prepare the smoking wood for the desired aroma.

    5

    Place the pork knuckle on the smoker rack and smoke for 4-5 hours, until the exterior develops a nice bark.

    6

    In a small bowl, mix together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    7

    When the internal temperature of the meat reaches 165°F (75°C), brush it with the glaze, then wrap it in butcher paper or aluminum foil.

    8

    Return it to the smoker for another 2-3 hours, until the internal temperature reaches 200-205°F (93-96°C).

    9

    Remove the pork knuckle from the smoker and let it rest for at least 30 minutes, allowing the juices to redistribute evenly throughout the meat.

    10

    Slice and serve with fresh bread, grilled vegetables, or classic coleslaw.