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Schweinshaxen - first attempt

So we were breaking in some new Xmas toys tonight, specifically the new 9 qt DO. Our target was schweinshaxen - roast pork knuckle. Unfortunately the butcher halved the hocks and removed the skin, but this still turned out pretty dynamite. Rubbed the hocks with a mixture of minced garlic, salt, and caraway seeds. Placed them in the DO on a layer of onions with some carrots and celery. Filled the DO a little ways with beef broth and beer and topped with fresh rosemary. On to the egg indirect 350-375F for about two hours. Super delicious pork and some great marrow for those who got a piece with the large tibia (if that's what it's called in the pig?). Served up with some German style mashed potatoes and a good lager. Can't complain about this Friday night dinner.
Large BGE & mini stepchild & a KJ Jr.
The damp PNW 

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