knuckle of pork recipe
The Best knuckle of pork recipe
One of the things I love about pork knuckle is how it’s packed with nutrients. It’s rich in protein and iron, which helps keep everyone energized, and the slow cooking process breaks down the collagen, making it extra tender and easy to eat. It’s also a great way to use up a whole cut of meat, so there’s no waste. Plus, the spices in it—like paprika, garlic, and a touch of brown sugar—add depth without overpowering the natural flavors. It’s the kind of meal that feels like a treat but is actually good for you, and my family always seems to enjoy it more than you’d expect. Whether you’re serving it with mashed potatoes, roasted veggies, or just a simple green salad, it pairs well with almost anything. It’s that kind of recipe that feels like a no-brainer—easy to make, always a hit, and just the right amount of indulgent.
Knuckle of Pork with Garlic Butter Sauce
A tender, flavorful dish featuring the knuckle of pork slow-cooked until fall-apart tender, served with a rich garlic butter sauce. Perfect for a hearty weeknight meal.
🥘Ingredients
- 1 knuckle of pork (about 2 lbs)
- 2 tbsp olive oil
- 2 tbsp coarse salt
- 1 tbsp black pepper
- 2 bay leaves
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp fresh thyme leaves
- 1 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 300°F. Place the knuckle of pork on a cutting board and pat dry with paper towels. -
2
Rub the pork all over with olive oil, then season generously with coarse salt and black pepper. Place bay leaves inside the knuckle cavity. -
3
Transfer the knuckle to a Dutch oven and cover tightly with foil. Place in the oven and cook for 1 hour. -
4
Remove the foil and cook for another 1 hour, basting occasionally with any rendered fat. The pork is done when it reaches an internal temperature of 160°F and falls apart easily when pulled. -
5
While the pork cooks, melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in chicken broth, thyme, and red pepper flakes. Simmer for 10 minutes until slightly thickened. -
6
Once the pork is tender, remove it from the Dutch oven and let it rest for 10 minutes. Slice the knuckle and spoon the garlic butter sauce over the top.
🔧Equipment
- Large Dutch oven
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Knuckle of Pork with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Knuckle of Pork with Garlic Butter Sauce
1. What is the best way to ensure the knuckle of pork stays tender when cooking?
Use a slow cooking method like braising or slow-roasting to break down the connective tissue. Start with a lower temperature (around 275°F) and cook until the meat is fork-tender, which usually takes 3–4 hours. Avoid overcrowding the pan to let the fat render properly.
2. How do I know when the pork knuckle is done?
The pork is done when it easily shreds with a fork and the internal temperature reaches 195°F (90°C). Look for a glossy, slightly sticky surface—this indicates it’s cooked through without drying out.
3. Can I substitute a different cut of pork for the knuckle?
While pork knuckles are traditional for this dish, you could use a bone-in pork shoulder or a large bone-in pork butt. However, the texture and flavor will differ slightly; slow-cooking is still key.
4. What’s the secret to keeping the pork juicy after cooking?
Let the pork rest for 10–15 minutes after removing it from the heat. This allows the juices to redistribute. If using a slow cooker, transfer the meat to a warm plate before serving to prevent drying.
