I went to a German Christmas market last year and had some pork hocks done on a rotisserie - they were life altering good. I tried to roast a pork hock and it came out more like roast ham than a 'shank' tasting meat. I am looking for help in how to roast a pork hock that will come out like the slow cooked rotisserie one I enjoyed. I've heard of cooking in beer, and sauerkraut - any method is appealing, but I need some ideas. I prefer low and slow cooking methods. thanks.
Community member em-i-lis cooks from Amanda & Merrill's new book
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