Beer Braised Pork Knuckles Recipes

Steps:

• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
• Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
• While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

Steps:

• Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
• Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
• Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

Steps:

• 1. Preheat the oven to 220C/425F/Gas 7. Put the salt and caraway seeds into a bowl, add the minced or grated garlic, and mix everything together. Rub the pork knuckles with this mixture, getting right into the slits in the scored rind. 2. Make a bed or platform of the onion slices in the bottom of a deep-sided roasting tin. Sit the pork hocks on this onion layer and cook them in the hot oven for 30 minutes. 3. Take the tin out of the oven and quickly arrange the apples and potatoes around the pork knuckles. Carefully pour over 250ml/9fl oz of the beer, aiming for the pork knuckles so they're basted as the liquid is poured into the tin. Return the tin to the oven, turning this down to 170C/325F/Gas 3. Continue to cook at this lower temperature for two hours. 4. Turn the oven up again to 220C/425F/Gas 7, pour the rest of the beer over the pork knuckles, and continue to cook at the higher temperature for another 30 minutes. 5. Take the tin out of the oven and transfer the apples and potatoes to a warmed dish. Lift the hocks onto a carving board, leaving the onion and juices in the tin. 6. Put the tin on the hob over a medium heat and add the boiling water, scraping any burned onions up from the bottom of the tin using a wooden spoon to de-glaze the tin and make a gravy. 7. Meanwhile, take the crackling off the pork knuckles and break it into pieces. Pull apart or carve the meat and pile it onto plates with the apples and potatoes. Pour over the gravy and serve with some German mustard.