Pork Hock and Street Corn Tacos
Pork Hock Dry Rub:
2 Tbsp garlic powder
2 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp paprika
1/2 Tbsp chili powder
Street Corn Ingredients:
4 Ears of corn
3 Tbsp Mayonaise
3 Tbsp Sour Cream
1 Lime worth of juice
1 Tsp chili powder
1/3 Cup queso fresco
Salt and pepper to taste
dash of chipotle pepper
cilantro to taste
Step 1: Prep the Pig Knuckles
Cut off the skin of each Hock. Combine the dry rub and completely cover the pork hocks - no need to put on a binder.
Place both skins and dry rubbed hocks on wire rack open in the fridge to begin to dry out
Step 2: Smoke the Pig Knuckles and skins
Put them on the smoker at 180 degrees, after an hour bump temp to 225. Then after 4 hours, bump temp to 250 until done.
After the first hour, spritz the pig knuckles with apple cider every 45 min to keep them from drying out. I also flipped the skin every time I spritzed to make sure no liquid was pooling.
Step 3: Smoke the Corn
Coat the corn in olive oil, and put on the smoker for about 45 min to cook.
Step 4: Mix up the Street Corn
Cut the kernels off the cobs into a large bowl.
Combine the remaining ingredients , and add salt, pepper, and cilantro to taste
Place in a warm oven (170-180) until ready to make the tacos
Step 5: Pull the Pig Knuckles and Assemble
When the pig knuckles are tender, pull them from the smoker and let rest for 5-10 min. Shred the mead off of the hock and cut up the skin to crumbles.
On a warm tortilla, add a layer of the pork hocks, street corn, a bit extra queso fresco, and cilatro
Enjoy!