Savor this German delicacy called schweinshaxe in a crockpot. Enjoy a super crispy pork knuckle with sauerkraut for a total German dinner night experience!
Preparation:
10mins
Cooking:
9hrs
Total:
15hrs10mins
Serves:
4
Ingredients
2lbpork knuckles
12ozred onionsor yellow onions, halved or quartered depending on size
4¼cupsbeef broth
3cupssauerkraut
1cupdark lager beeror dark beer of your choice
6garlic clovesbruised
3bay leaves
2tbsptomato paste
salt and ground black pepperto taste
For Dry Rub:
2tspdried sage
2tspdried thyme
2tspdried rosemary
2tspdried marjoram
2tspsalt
To Serve:
potato chipsor any potatoes, done to your preference
sauerkraut(from the crockpot)
Instructions
In a small mixing bowl, mix all your dry rub ingredients together. Set aside.
Score the skin of the pork knuckles diagonally to form a diamond pattern.
Rub your dry rub all over the pork knuckles then place this into a container.
Cover, and set aside in a chilled area. Allow it to marinate for at least 6 hours, best if overnight.
In a large mixing bowl, combine beef broth, sauerkraut, dark beer, and tomato paste. Mix until evenly incorporated.
Place your onions, garlic, and bay leaves at the bottom of the crockpot.
Place your pork knuckles on top, then pour your sauerkraut mixture onto the pork.
Cover and cook on low for 8 hours.
Towards the end of slow cooking your pork, preheat your oven to 400 degrees F and grease a baking sheet with cooking spray.
Once your pork knuckles are cooked, drain and place this onto your greased baking sheet.
Roast for roughly 35 minutes until the skin of your pork knuckles turns crispy.
Skim off your garlic and bay leaves. Discard, then transfer the contents into a skillet.
Heat over medium heat and bring to a boil. Continue boiling for roughly 20 minutes until the liquid has reduced by ½ its original content.
Season with salt and pepper and adjust accordingly.
Once your pork knuckles are crispy, serve immediately with roughly ¼ cup each of sauerkraut and the potatoes.