Just bought a pork hock from Morrisons, about £2, 1kg nice big bone, lots of fat. Was thinking about smoking the hock on the WSM (also bought some rib racks), and beans also, then maybe shred the pork hock into the beans
Any tips for cooking time for the pork hock and rub - just a regular pork rib rub or something else? Should I trim off some of the fat or just let it drip into the beans?