Pulled Ham Hocks

Pulled Ham Hocks

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.

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Ingredients

Tools

Thanks to Borniak for sponsoring this recipe Visit their website to learn more.

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How to

  1. Create 80 grams or 2.8 oz of PitmasterX's Classic BBQ Rub.
  2. Add the rub to a can with 1 liter or 4 cups of water.
  3. Mix it up and put it in an injection syringe.
  4. Fill up all of your pork knuckles with as much of the liquid as possible. 
  5. Fire up your BBQ and set it for indirect smoking at a temperature of 150°C or 300°F.
  6. Stick in a thermometer and let the ham hocks smoke until a core temperature of 96°C or 205°F.
  7. Meanwhile, make 500 ml or 2 cups of Carolina Gold Sauce.
  8. 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.
  9. Pour the sauce on top of the meat and mix it up before serving.
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Watch full video

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