Recipe provided by Hans Maas @the_drunken_BBQ as part of our Instagram recipe contest.Ever had pig trotters so good they stop you in your tracks? Smoking pig’s feet gives you a deep, rich flavour that’s amazing in stews, soups, or as a bold snack on their own. This Southern-style recipe by Maas BBQ features quality Alberta pork, slow-smoked to perfection — tender, smoky, and packed with flavour. You’ve never had pig’s feet like this before!
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Smokin’ Pig’s Feet
Ingredients
- Raw pig’s feet split or whole – about 4 feet
- 1/4 cup kosher salt
- 2 Tbsp brown sugar
- 1 Tbsp black pepper
- 1 Tbsp paprika optional: smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Optional:
- crushed red pepper or cayenne for heat
Method
Preparation
- Brine and Season
- Soak feet in a saltwater brine (1/4 cup salt per 4 cups of water) for 2–4 hours, then rinse.
- Pat dry with paper towels.
- Mix all the dry ingredients and rub all over the feet, making sure to get into crevices.
Smoking
- Fire up the smoker with a mix of hickory and applewood.
- Place the pig trotters directly on the smoker grates.
- Smoke low and slow at 225–250°F for 4 to 5 hours, until they are deeply browned, aromatic, and the skin has some crisp edges.
- Aim for an internal temperature of 190-200°F to make them tender and gelatinous.
Serving
- Enjoy as-is for a midafternoon snack with vinegar-based hot sauce.
- Add meat to beans, greens, gumbo, or rice dishes.
