Ingredients
2 lb pork knuckles
12 oz red onions, or yellow onions, halved or quartered depending on size
4¼ cups beef broth
3 cups sauerkraut
1 cup dark lager beer, or dark beer of your choice
6 garlic cloves, bruised
3 bay leaves
2 tbsp tomato paste
salt and ground black pepper, to taste
2 tsp dried sage
2 tsp dried thyme
2 tsp dried rosemary
2 tsp dried marjoram
2 tsp salt
potato chips, or any potatoes, done to your preference
sauerkraut, (from the crockpot)
Preparation
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.
