Sweet and Sticky Pulled Smoked Eisbein

1.Preheat your oven to 300°F (150°C).

2.Place the smoked pork knuckles in a large ovenproof pot or Dutch oven. Add the finely chopped onion and minced garlic around the meat.

3.Pour in the apple cider and cover the pot tightly with a lid or aluminum foil.

4.Slow-cook the pork knuckles in the oven for about 3 to 4 hours, or until the meat is very tender and easily pulls away from the bone.

5.While the pork is cooking, prepare the spicy rice. Rinse the rice under cold water until the water runs clear.

6.In a medium saucepan, heat olive oil over medium heat. Add the chopped red chili, ground cumin, and smoked paprika, sautéing for 1-2 minutes until fragrant.

7.Add the rinsed rice to the saucepan and stir to coat the grains with the spices and oil.

8.Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and liquid is absorbed.

9.Remove the rice from heat and let it rest covered for 5 minutes, then fluff with a fork.

10.Once the pork knuckles are tender, remove them from the pot and let cool slightly.

11.Meanwhile, strain the cooking liquid into a saucepan and discard solids. Bring the liquid to a simmer over medium heat.

12.Add honey, soy sauce, ketchup, brown sugar, Dijon mustard, smoked paprika, black pepper, chili flakes, and salt to the liquid. Stir well and simmer until the sauce thickens to a sticky glaze consistency, about 10-15 minutes.

13.Using two forks, shred the pork knuckle meat, discarding bones and excess fat.

14.Toss the pulled pork in the sweet and sticky glaze until well coated.

15.To serve, spoon the spicy rice onto plates and top generously with the glazed pulled smoked eisbein.

16.Garnish with fresh cilantro leaves and serve with lime wedges on the side for a bright, fresh contrast.