Rotisserie Schweine Haxen (Pork Knuckles)

• •5 piece Schweine Haxen (Pork Knuckles) (large)
• •2 tbsp Olive Oil
• •6 cloves Garlic (minced)
• •2 tsp Dried Thyme
• •2 tsp Dried Rosemary
• •1 tbsp Smoked Paprika
• •2 tsp Salt (or to taste)
• •1 tsp Black Pepper (freshly ground, or to taste)
• •1 cup Beer (lager or pilsner) (for basting)

Instructions

1. 1

   Prepare the Pork Knuckles: Rinse the pork knuckles and pat them dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Make the Rub: In a small bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Mix well to form a paste.

3. 3

   Season the Pork Knuckles: Rub the paste all over the pork knuckles, ensuring the skin is well-coated. Let them marinate for at least 30 minutes, or up to a few hours in the refrigerator.

4. 4

   Prepare the Rotisserie: Preheat your gas grill to medium heat (about 350°F or 175°C). Ensure the rotisserie is properly set up and ready to use.

5. 5

   Mount the Pork Knuckles: Securely mount the pork knuckles onto the rotisserie spit, ensuring they are balanced for even cooking.

6. 6

   Rotisserie Cook: Place the rotisserie spit on the grill and close the lid. Cook for approximately 2.5 to 3 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the skin is crispy.

7. 7

   Baste with Beer: Every 30 minutes, baste the pork knuckles with beer to keep them moist and add flavor.

8. 8

   Rest and Serve: Once cooked, remove the pork knuckles from the rotisserie and let them rest for 10-15 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.

Chef's Tips

• 💡For extra crispy skin, increase the grill temperature slightly during the last 30 minutes of cooking.
• 💡Serve with sauerkraut, mashed potatoes, or potato salad for a traditional German meal.
• 💡Use a meat thermometer to ensure the pork knuckles are cooked to a safe internal temperature.