52K views · 389 reactions | Can you have crackling and pulled pork...

For these pork hocks, I trimmed them, seasoned them, got my pellet smoker running at around 275F/135c using Pecan pellets and then put my pork hocks in. I let them go for around 2.5 hours until they had developed a nice colour and the rub had set on the meat nicely, the internal temperature at this stage was around 185F/85c. They then went into a foil tray with around 500ml of chicken stock, 1/4 cup of brown sugar and around 6tbs of butter, I then covered the tray in foil and they went back into