Celebrate October Fest with this mouthwatering crispy pork knuckles recipe. Perfect for BBQ enthusiasts, this dish features tender pork with a beer-infused crispy skin, cooked to perfection on any grill. A delightful blend of flavors that's sure to impress!
Ingredients
large piece of pork knuckles (Schweinshaxe):
- 3 tbsp PitmasterX Texas beef seasoning
500 ml / 17 fl oz. beer
water as needed
3 tbsp butter
2 tbsp flour
- 2 tsp PitmasterX beef seasoning
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by calling your butcher to prepare pork knuckles with the skin on. At home, score the skin using a sharp knife without cutting too deeply into the meat.
- Season generously with PitmasterX Texas beef seasoning, ensuring you get the spices under the skin for a deep flavor infusion. Let the pork sit in your fridge for at least one hour; four hours is ideal for a robust crust, but avoid marinating overnight.
- Preheat your BBQ to 100°C or 212°F. If your grill has a rotisserie feature, skewer the pork and secure it with pins. Otherwise, place the pork on the grill over indirect heat. Let it cook with the lid closed, maintaining a temperature around 140°C or 284°F.
- After about an hour, when you hear the skin start to sizzle, place oven trays under the pork filled with beer to catch drippings and create a steaming effect. Keep an eye on the liquid, adding water if it evaporates too quickly to avoid bitterness.
- As the pork nears a core temperature of 92°C or 198°F, activate the rear burner or increase the heat to crispen the skin further with infrared heat. This step is crucial for achieving the signature crispy texture.
- While the pork finishes cooking, prepare the beer gravy. Melt butter in a pan, stir in flour to make a roux, and gradually add reduced beer drippings from the trays. Season with beef seasoning to taste, adjusting the consistency with additional beer or water if necessary.
- Once the pork reaches the desired core temperature and the skin is crispy, remove from heat and let it rest for 10-20 minutes, allowing the juices to redistribute. Serve with mashed potatoes, centering them on the plate with a generous ladle of beer gravy. Garnish with a sprinkle of crispy skin bits for an extra crunch.
