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What is a Pig Wing? A tutorial of how to butcher a pork shank into a pig wing, then cooked to perfection
- Pig wings (prepared through the butcher and deboning process)
- Rub of your choice (salt, 16 mesh black pepper, garlic powder, etc.)
For the mop sauce:
- 2 sticks of butter
- 1 white onion, diced
- Hot sauce
- Juice of 1 lemon
- Worcestershire sauce
- Mustard powder
- Apple cider vinegar (ACV)
- Light beer
Fire up your pit around 300 degrees Fahrenheit (150 degrees Celsius).
Seasoning the Pig Wings:
Generously season the pig wings with your chosen rub, such as salt, 16 mesh black pepper, and garlic powder.
Smoking the Pig Wings:
Place the seasoned pig wings on the grill and cook for approximately 1 hour, flipping them a couple of times during the process.
Making the Mop Sauce:
While the pig wings are cooking, prepare the mop sauce.
In a saucepan, melt the butter and add the diced white onion. Cook until the onion is softened.
Add hot sauce, juice of 1 lemon, Worcestershire sauce, mustard powder, apple cider vinegar (ACV), and a splash of light beer. Stir well to combine.
Mopping the Pig Wings:
Periodically brush the pig wings with the mop sauce while flipping them during the cooking process. This helps to keep them moist and infuse them with flavor.
Tenderizing the Pig Wings:
After about an hour of cooking and mopping, wrap the pig wings in foil to create a steamy environment that will tenderize them further.
Place the wrapped pig wings back on the grill and let them cook for another hour or until they reach an internal temperature of around 200 degrees Fahrenheit (93 degrees Celsius).
Resting and Serving:
Remove the foil-wrapped pig wings from the heat and let them rest for a few minutes.
Unwrap the pig wings and dive in!
Note: The cooking times provided are approximate and may vary depending on the size and thickness of the pig wings. It's always best to use a meat thermometer to ensure the pork reaches a safe internal temperature.
