Pork Hock Low & Slow
Have you ever tried grilling pork hock?
Most people think it looks pretty disgusting lying there in the meat counter, but I can promise you that cooked right, it can be some of the best meat you have ever eaten.
On top of that, it is outrageously cheap.
Feel free to use our pork temperature guide.
What matters with hocks is that they get grilled very slowly and for a long time.
Here I kept it very simple: I rubbed one with Cowtown The Squeel Hog Rub and the other with Chef Paul’s BBQ-Magic, scored the skin a little and smoked them with pecan chunks.
The key here is to preferably not go above 100 degrees Celsius.
I usually run them to an internal temperature of about 90 degrees Celsius.
It takes its sweet time, but if you want to speed it up a bit, wrap them in foil at around 70 degrees Celsius.
It is not harder than that.
When they are done, the meat falls easily off the bones and I usually shred it a little, like pulled pork.
