I like to cook pork. From the cheeks to the shanks. It’s all good. But this is the weirdest cut of pork I could find to put on the grill.
Pig knees are not on the top of your mind when you want to grill something. But I dare you to try it and be surprised.
- Pig knees
- 1 cup of sea salt
- 1/4 cup of raw cane sugar
- 1/4 cup of ground black pepper
- Put the pig knees in a large ziplock bag. Mix the salt, sugar and pepper and cover the pig knees with it. Set it in the fridge for four hours.
- After dry brining them you brush off all the excess salt, sugar and pepper.
- Start up your smoker with an indirect temperature of 180°C (356F). Put the pig knees in, place a thermometer and close the lid.
- Wait till the meat reaches a core temperature of 80°C (176F). When the skin has dried out but not yet crispy you can help it a little. Stick the pig knees on a stick and rotate them above direct heat. You see the skin starting to crisp.
- Let the knees rest for 10 minutes before slicing them up.
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