Schweinshaxe Crispy Smoked German Pork Shank Recipe

Schweinshaxe: Crispy Smoked German Pork Shank Recipe

WEBSep 20, 2018 · Season shanks all over with seasoning mixture. Fire up smoker or grill to 225°F. When the wood is ignited and producing …

1. Place white pepper and caraway seeds in a small skillet over medium-low and toast until fragrant, about 1 minute. Transfer spices to a spice grinder and pulse until coarsely ground. Transfer to a small bowl and mix in salt, thyme, garlic powder, and baking powder.
2. Pat pork shanks dry with a paper towel. Score the skin of the pork diagonally every 2-inches, repeat in the opposite direction, making a diamond pattern. Season shanks all over with seasoning mixture.
3. Fire up smoker or grill to 225°F. When the wood is ignited and producing smoke, place the pork shanks in the smoker or grill and cook until an instant read thermometer registers between 187-200°F when inserted into center of meat, about 6 to 8 hours. Remove pork from smoker and let rest while preparing the grill.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of rotisserie through middle of pork shanks and secure with rotisserie forks. Place on the rotisserie, cover, and cook at high heat until skin has crisped all over, about 10-15 minutes. Remove pork from grill and spit and serve immediately.

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German Pork Hock (Schweinshaxe Recipe) Plated …

WEBApr 4, 2018 · How to cook ham hocks – Step by Step. Bring water in a big pot to a boil, add salt, onions, peppercorns, bay leaves, and juniper …

1. Bring water in a big pot to a boil, add 2 tsp salt, quartered onions, peppercorns, bay leaves, and juniper berries. Turn down the temperature so that the water is still hot but not simmering and submerge the pork hocks. They should be covered with water. Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.
2. After 90 minutes use tongs to remove the pork knuckles from the water and use a sharp knife to incise the skin in a diamond pattern.
3. Preheat oven to 390°F (200°C) and rub the pork knuckles with caraway seeds and salt. Place the hocks on a rack in a roasting pan and bake for about 90 minutes in the middle of the oven. Turn the pork hocks after 45 minutes.
4. To crisp up the skin turn on the broiler for the last 5-10 minutes. Keep an eye on them because the skin can get burned pretty quickly. It will crackle and get super crispy.

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