This Meat smoking pork pulling chicken jerking butt rubbing bbq pitmaster shirt I followed the instructions in this video to make very good pulled pork. Collard greens and ham hocks were just meant to be together in my opinion. I mean, is there possibly anything more southern than a big bowl of southern style collard greens, made with ham hocks and a couple of hot water cornbread tucked into the corner of the bowl? I absolutely adore collards personally, and really, though you can use a few other types of meats to season them with, ham hocks rule.
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I prefer using ham hocks for Meat smoking pork pulling chicken jerking butt rubbing bbq pitmaster shirt so first I got those going to season the water for the greens. You can use other smoked meats neck bones, turkey legs, ham and good ole bacon are very common and I’ve used them all,but smoked pork hocks are my preference. If you use a highly seasoned smoked meat, omit the hot sauce and until they are cooked. Then taste and adjust. Bring the hocks to a boil, then reduce heat and simmer for an hour.
I cleaned them of course which is the next thing you’ll need to do while the ham hocks are simmering. Mostly this involves tearing the leaf away from the hard stalk and then washing and rinsing the greens, sometimes multiple times, to ensure getting rid of all dirt and grit. Three rinses seems to be the magic number. I’m fortunate that the bunches I had were actually pretty clean from our garden, so a couple of rinses was all I needed. What I do is to fill a clean sink with water and plunge all of the leaves in the water drain and repeat two more times.