Smoked Pork Knuckle is a flavorful dish that highlights the rich taste of smoked meat. This traditional Hungarian recipe involves slowly smoking a pork knuckle until it becomes tender and juicy, resulting in an enticing meal for meat enthusiasts. The aroma of the smoked meat fills the kitchen, creating a warm and welcoming atmosphere. This dish pairs excellently with pickles, mustard, and fresh bread, offering a complete and hearty experience.
Ingredients
- 1 whole pork knuckle
Instructions
- Preheat the smoker to 225°F (107°C).
- Generously season the pork knuckle with salt and pepper, ensuring even coverage.
- Place the pork knuckle in the preheated smoker.
- Smoke the pork knuckle for approximately 3 hours, or until the internal temperature reaches 165°F (74°C), ensuring it is tender and juicy.
- Carefully remove the pork knuckle from the smoker and let it rest for 10 minutes before serving to allow the juices to redistribute.
Keywords: Hearty, Savory, Smoked, Main Course, Hungarian
Spice Rack: Salt, Pepper
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