This classic recipe takes succulent ham hocks and transforms them into a modern-day dish that's perfect for any occasion. With a melt-in-your-mouth texture and a super easy brine technique, this pulled ham hocks recipe is a savory BBQ dish that brings Whether served on its own or as part of a larger meal, these pulled ham hocks are sure to become a favorite on your dining table.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
- Create 80 grams or 2.8 oz of PitmasterX's Classic BBQ Rub.
- Add the rub to a can with 1 liter or 4 cups of water.
- Mix it up and put it in an injection syringe.
- Fill up all of your pork knuckles with as much of the liquid as possible.
- Fire up your BBQ and set it for indirect smoking at a temperature of 150°C or 300°F.
- Stick in a thermometer and let the ham hocks smoke until a core temperature of 96°C or 205°F.
- Meanwhile, make 500 ml or 2 cups of Carolina Gold Sauce.
- Take out de ham hocks, let them rest for 30 minutes and star pulling the meat. Be carefull because the core is still hot. Gloves ar advised.
- Pour the sauce on top of the meat and mix it up before serving.