Sticky BBQ Pork Hocks
Pork hocks are one of those cuts we often overlook, but every time we revisit this straightforward preparation, we’re reminded of how much flavour they actually hold. This method simmers the hocks in a fragrant broth until they are perfectly tender, then finishes them on the grill with a sticky, honey-infused glaze. It is a straightforward way to turn a humble cut into a meal that feels special and hearty. It’s a great project for a slow afternoon when you want to get back to basics and enjoy the process of cooking something a bit different.
Ingredients
The Braise
- 3 large pork hocks
- 2 apples halved
- 2 carrots cut into large pieces
- 1 large onion studded with 6 cloves
- 2 celery sticks cut into large pieces
- 3 fresh flat-leaf parsley sprigs
- 2 fresh thyme sprigs
- 2 bay leaves
- 1½ tablespoons sea salt essential for seasoning the meat through
- Cold water enough to cover
The Glaze
- 1½ cups BBQ sauce homemade or high-quality store bought
- 6 tablespoons honey
- 3 tablespoons apple cider vinegar
- 1½ teaspoons fresh thyme finely chopped
Instructions
- Season the Braise: Place the pork hocks in a deep pot. Add the apples, clove-studded onion, carrots, celery, parsley, thyme, and bay leaves. Cover with cold water and add the sea salt.
- The Gentle Simmer: Bring the pot slowly to a boil over medium-low heat. As soon as it reaches a boil, immediately reduce the heat to a "lazy bubble" (a very gentle simmer). This prevents the meat from becoming tough or stringy.
- Cook to Temperature: Simmer for approximately 2 hours. For the best results, use an instant-read thermometer to ensure the meat's internal temperature reaches 195°F to 205°F (90°C to 96°C). This is the magic range where collagen transforms into silk.
- Cool: Turn off the heat and allow the hocks to cool slightly in the liquid. This "rest" keeps the meat succulent.
- Heat the Grill: Preheat your grill (or oven) to 375°F (190°C).
- Prep the Meat: Carefully remove the hocks from the liquid. Using a sharp knife, remove the outer skin and trim away excess fat to reveal the pink meat underneath. Removing the skin here allows your BBQ glaze to caramelize directly on the meat, mimicking a rib-like texture.
- Dry the Surface: Place the hocks on the grill for 10 minutes. This dries the surface so the sauce can "grab" onto the meat.
- Glaze and Finish: While the hocks dry, gently warm the BBQ sauce, honey, vinegar, and fresh thyme in a small saucepan. Baste the hocks generously and grill for 20 minutes more, basting every 6 to 8 minutes until they are glistening and perfectly charred.
- Serving Suggestions: Serve with a side of grainy mustard and our favourite Bomba Potatoes and roasted vegetables. Or with a bright, Crisp Celery Apple Salad or Apple Fennel Slaw for the perfect acidic crunch to balance the rich BBQ flavours.
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Notes
Professional Tips
- Fresh vs. Smoked: Make sure you are buying fresh pork hocks (sometimes called pork shanks or pork knuckles) for this recipe. Avoid “smoked ham hocks” found in the bacon aisle, those are cured and salted, which will make this dish far too salty and change the flavour of our BBQ glaze.
- The Liquid Gold: Don't toss that simmering liquid! Strain it and freeze it; it is a rich, gelatinous base for split pea soup or a hearty bean stew.
- Skin Management: If you prefer a crispy “crackling” style, you can leave the skin on and score it in a diamond pattern before grilling, though the BBQ glaze works best on the meat itself.
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