01/11/2025
Happy Saturday and let’s go Jays!!!🇨🇦
How are you prepping for this game day?
🔥This is what we’re making here at Ghostriders!
🐖 Ghostriders “Smoked Hog Hunter”
Blackened Pork Hocks in Rustic Tomato Cacciatore
A campfire classic tender pork hocks blackened in Ghostriders Sweet & Savoury Rub, simmered in a rustic tomato-wine sauce with Ghostriders Herbs & Spices, onions, peppers, and carrots. Deep, smoky, and loaded with comfort-food flavour.
Ingredients
• 2–3 pork hocks (about 3 lbs total)
• 2 tbsp olive oil
• 2 tbsp Ghostriders Sweet & Savoury Rub
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, cut into chunks
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 can (796 mL) crushed tomatoes (or 4–5 fresh chopped)
• ¼ cup red wine (or beef broth)
• 1 tbsp balsamic vinegar
• 1 tsp Ghostriders Ring Sting Hot Sauce (optional)
• 1 tbsp Ghostriders Herbs & Spices
• 1 bay leaf
• 1 tbsp brown sugar (optional)
• Optional add-ins: 1 chopped celery stalk, 6–8 halved baby potatoes
• Fresh parsley or basil for garnish
Instructions
1 Pat pork hocks dry, rub with olive oil and Sweet & Savoury Rub.
Sear in a heavy pot or Dutch oven on medium-high heat until blackened on all sides. Remove and set aside.
2 In the same pot, sauté onions and garlic until fragrant. Add carrots (and celery if using) and cook until lightly golden. Add bell pepper and mushrooms; cook a few more minutes.
3 Deglaze with red wine or broth, scraping up the browned bits.
4 Add tomatoes, balsamic vinegar, Ring Sting Hot Sauce, Herbs & Spices, bay leaf, and brown sugar. Bring to a gentle simmer.
5 Return pork hocks to the pot. Cover and simmer on low 2–2½ hours, turning occasionally, until tender and falling off the bone.
(Add potatoes in the last 45 minutes if using.)
6 Remove bay leaf. Adjust seasoning to taste. Garnish with fresh herbs and serve over buttered noodles, mashed potatoes, or creamy polenta.
Ghostriders Tip: Stir in a spoonful of Smoked Ghost Aioli before serving for creamy heat and a true Smokehouse finish.
