Slow-Cooked Pork Knuckle Sandwiches Recipe

Slow-Cooked BBQ Pork Knuckle

Master the flame of your 6-burner inLusso BBQ, and you'll open up a new world of cooking. It all comes back to heat zones.

Slow-cooking in your BBQ demands heat zones.

The first part of barbequing this pork knuckle is to crisp up the skin, so you are looking for very high heat for this part.

Turn the first, second, fifth and sixth burner to medium-high flame and close the hood.

This creates a section in the middle of your BBQ without direct heat.

This is where the pork will cook on a roasting tray.

Keep an eye on the internal temp of your BBQ via the built-in thermometer.

When the temp hits 200°C, rub the knuckle with olive oil and a good amount of salt and pepper into the skin. Place on a baking tray in the BBQ and cook for around 45 mins or until the skin is crisp.

Turn down the first and fifth flame and turn off the second and sixth flame. This should drop the internal temp down to around 150°C. Turn the fifth burner back on if the temperature isn't hot enough.

Allow the knuckle to cook for 2 hours or until the meat is tender. Keep an eye on your thermometer and adjust the flame to a higher or lower setting if necessary.

The Ultimate Pork Knuckle Sandwiches!

Makes 4

1 BBQ pork knuckle

8 slices of sourdough bread

1 avocado, sliced

1 Spanish onion, thinly sliced

¼ red cabbage, thinly sliced

Small bag mixed lettuce leaves

Pork or chicken gravy

Coarse salt

Cracked pepper

It's pretty straightforward from here, slice up the pork, lay the bread on a board and pile up your pork and salad ingredients.

Drizzle over some gravy; season with salt and pepper and pop a piece of bread on the top.