• 4 fresh pork hocks (uncooked, unsmoked, skin on)
Rub for the Hocks:
• 4 tsp ground cumin
• 4 tsp ground fennel seeds
• 4 tsp ground black pepper
• 1 tsp cayenne pepper
• 2 tsp salt

Virginia Style BBQ Sauce:
• 1 L cider vinegar
• 750 ml medium-dry cider
• 400 g dark brown sugar
• 4 TBSP yellow mustard seeds
• 4 TBSP Dijon mustard
• 150 g tomato purée
• ½ tsp each salt & black pepper
• 100 g bacon pieces

Mix the rub spices.
Cut deep crisscross slits in the hocks, then rub all over. Refrigerate for 1 hour.
Set up smoker with a water tray for indirect cooking. Once temperature is 150°C -1 80°C, place the hocks on the grill and shut the lid. Keep temperature in range. After 2 hours, the meat should be shrinking back from the bone. Cook for another 1 – 1½ hours or until tender.

SAUCE: While the meat is cooking, make the sauce.
Combine all the ingredients in a heavy-based saucepan. Place over a medium heat and bubble for 50 – 60 minutes or until the sauce has thickened to preferred consistency, skimming off any foam from the top.
Taste and adjust the seasoning, then remove the bacon (keep this to spice up a salad). Leave to cool to room temperature. When the pork is ready, remove and rest the hocks on a platter, covered in foil, for 20 minutes, then serve with the sauce.

Contributed by Maurice Butler.

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