This German-style pork knuckle, known as Eisbein, is juicy, fall-apart tender, and wrapped in irresistibly crispy skin. Slow-cooked and roasted to perfection, this is the ultimate comfort food with a bold Bavarian character. Served with a rich gravy made from the cooking broth, it's everything you want from a rustic roast — and more.
Ingredients
For the Pork Knuckle Boil
2 pork knuckles (approx. 2–2.5 kg / 4.5–5.5 lbs total), skin on
1.5 L / 6 ⅓ cups water
75 g / ¼ cup + 1 tbsp salt
25 g / 2 tbsp sugar
2 bay leaves
1 tsp ground cloves
1 tsp ground nutmeg
- 2 tbsp PitmasterX Pork seasoning
For Roasting
Optional: Extra PitmasterX Pork Seasoning
Salt (to season the skin)
For the Gravy
40 g / 3 tbsp butter
40 g / ⅓ cup all-purpose flour
Reserved pork broth (from boiling the knuckles)
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Place the pork knuckles in a large pot and cover with 1.5 liters of water. Add salt, sugar, bay leaves, ground cloves, nutmeg, and PitmasterX Pork seasoning. Stir to dissolve, cover, and bring to a boil. Reduce to a gentle simmer and cook for 2.5 hours.
- Once tender (but not falling apart), remove the pork knuckles and let them air-dry to form a tacky surface. This helps the skin crisp during roasting.
- Optional: Lightly season the meat (not the skin) with extra BBQ rub or salt for more flavor and color.
- Fire up your BBQ or similar BBQ for indirect heat at 200°C / 392°F. Once preheated, place the pork knuckles directly on the grill and roast for 45–60 minutes, turning occasionally, until the skin is puffed and crispy.
- While roasting, make the gravy: In a cast iron pan, melt butter over medium heat. Once fully melted and bubbling, add an equal amount of flour. Cook the roux until it turns light brown. Slowly add the reserved hot pork broth while stirring, until a smooth gravy forms. Bring to a simmer and cook until thickened.
- Once the pork knuckles reach crispy perfection, remove them from the grill and let them rest uncovered for 10–15 minutes to retain a crisp skin.
- Serve hot with gravy, potatoes, sauerkraut or your favorite roast dinner sides. Tear off the crackling skin and enjoy juicy, fall-apart pork with golden brown crisp edges.
