I love Pig Cheeks
I really love slow-cooked pig cheeks, especially when cooked low ‘n’ slow in a smoker. When they are cooked right they end up so tender where the meat just falls apart at the touch of a fork (or a spoon).
This was the first time I had planned to pull the pig cheeks. As a result, I planned a slightly longer cook than normal and planned to cook them for around 7 hours.
The Preparation and Cook
For this cook, again I used Australian Heat Beads. I had quite a few pig cheeks that were ordered from Farmisons & Co. For half of the cheeks I used the Charcoal BBQ Rub, and for the other half, I used the Ancho Coffee BBQ Spice Rub from The Smoker Carter.
I set the smoker up at 235°F and added the pig cheeks directly onto the grate. I added a few cherry wood chunks and then cooked the cheeks for around 3 hours.
After 3 hours I removed the pig cheeks and added them to a foil tray and then added a bottle of Amber Ale, covered the foil tray, and then braised the pig cheeks for another 4 hours.
When I took them off I pulled and them gently with a fork and they fell apart.
I have slow-cooked pork shoulder a few times now to make pulled pork. I love it every time I do it. However, these pig cheeks produced such fantastic tasting meat. They were really smokey but were also quite moist from the braise and the meat literally melted in my mouth. I was also surprised how much meat I got from the pig cheeks. These will definitely be getting cooked this way again.
Pulled Pig Cheeks
- 2 lb Pig Cheeks
- 1 tbsp Ancho Coffee BBQ Spice Rub
- 1 tbsp Charcoal BBQ Spice Rub
- 500 ml Bottle of Amber Ale
- Take the pig cheeks out of the fridge and cover them with the rub. I always take the meat out of the fridge 1 hour before I want to cook with it so it has a chance to come up to room temperature.
- Light your smoker and set it up at a temperature of 235°F. Add your wood chunks. My personal favourite is cherry and I tend to add quite a few chunks at the beginning of my cooks.
- Cook for 3 hours uncovered and then remove the pig cheeks. Place in a foil tray and then add the Amber Ale. Cover the foil tray and then place them back on the smoker for a further 4 hours.
- Remove the pig cheeks from the smoker and then from the liquid. Place on a large chopping board or another foil tray, and with two forks gently pull at the meat. It should just fall apart. Add to a roll with a drizzle of your favourite BBQ sauce.