Summary

Ingredients

• 1 pork knuckle (s)
• 1 tablespoon, leveled sea salt, coarse
• 1 teaspoon caraway seeds
• 1 teaspoon pepper, black, ground
• 200 ml beer

Print Recipe Pin Recipe

Instructions

1. Score the rind of the knuckle crosswise and completely cut through the skin.
2. Rub the knuckle with coarse sea salt, also pressing the salt into the cuts.
3. Preheat the grill to 180 degrees (not higher). Place the shank indirectly and grill it up to a core temperature of 79 degrees (approx. 2 hours). Crush the pepper and caraway seeds in a mortar and then briefly bring to the boil with the beer. Now increase the grill temperature to 230-240 degrees. Brush the knuckle with the beer marinade generously and continue grilling indirectly up to a core temperature of 85 degrees. The crust of the knuckle pops up.