Pork Hock and Street Corn Tacos

Delicious Smoked Pig Knuckles and home made Street Corn! Little bit of added pig skin and these are something definitely worth giving a try!

YouTube Instructional: https://youtu.be/pxmEt32t6pY

Makes enough for 2-3 people

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!