Smoked Pork Hocks

🧂 Ingredients

• 1.5 Gallons Water
• 1 cup Kosher salt
• 1/2 cup Brown Sugar
• 2 tbsp Pink Salt

  for curing
• 1 large Onion

  chopped
• 4 cloves Garlic

  smashed
• 3 Bay Leaves
• 1 tbsp Black Peppercorns
• 1 tbsp Mustard Seed
• 2 tsp Coriander Seeds
• 2 tsp Dried Thyme
• 2 tsp Dried Rosemary
• 2 tsp Smoky Paprika
• 1/2 tsp Red Pepper Flakes

Instructions

• 1 Remove the pork hocks from the packaging and set aside.
• 2 Bring 4 cups of the water needed for the brine to a boil. Add in the kosher
  salt, brown sugar, and curing salt and stir it into the boiling water until it
  is dissolved.
• 3 Remove the water from the heat and then add in the remaining dried seeds, herbs,
  and spices. Stir again.
• 4 Pour the remaining water (cold if applicable) into the brine mixture to help
  cool it to room temperature. Make sure the water is under 70 F. before adding
  the pork hocks.
• 5 In a large container (I use a stainless metal hotel pan), add the pork hocks and
  then cover completely with the room temperature brine mixture. They should be
  completely submerged in the brine and covered.
• 6 Add a lid or cover with plastic wrap and refrigerate for 7 days. On day 3 or 4,
  flip the pork hocks over to encourage even brining.
• 7 After 1 week of the brining process, remove the pork hocks from the brine
  mixture and discard the liquid. Pat them dry with a paper towel.
• 8 Cover a baking sheet with a wire rack, and place the pork hocks onto the rack.
  Place them back into the fridge to dry out overnight or for up to 24 hours. This
  will help the skin form a pellicle, allowing better smoke adherence and nice
  color during the cooking process.
• 9 Preheat the smoker to 225 F.
• 10 Place the cured and airdried pork hocks directly onto the grill grates and let
  them smoke for 3 hours.
• 11 Use a probe thermometer and check to see that the pork hocks reach a minimum
  internal temperature of 165 F. You can remove them at this time and let them
  cool and use them for later use in soups and stews (you want them to take on
  smoke but not be shreddable).
  
  Additionally, you can continue to smoke another 1-2 hours or until they hit
  190-203 F. (this is the temperature at which they will fall apart tender and
  shred easily). This is best if using them right away.
• 12 Fridge: Smoked pork hocks will keep in the fridge for up to 5 days. Make sure
  they are fully cooled before storing in an air tight container.
• 13 Freezer: Individually wrap or vacuum seal your pork hocks for up to 3-4 months
  to use in soups, broths, stews, and more!

Nutrition Info