Rotisserie Schweine Haxen (Pork Knuckles)

Crispy and flavorful pork knuckles cooked on a rotisserie. This German delicacy is perfect for a hearty meal, featuring succulent meat and crackling skin.

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.

   Time: 5 min
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.

   Time: 5 min
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.

   Time: 5 min
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.

   Time: 5 min
5. 5.

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

   Time: 5 min
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.

   Time: 140 min
7. 7.

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

   Time: 5 min
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.

   Time: 5 min