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grilled pork hocks on sauerkraut with moonshine, beer & honey glaze

Preptime: 33.3 minutes
Cook Time: 3 hours
Feeds: 4-6 people 

Pork Hocks or Pork Knuckle is one of the most misunderstood cuts of meat. It is from the leg of the pork and is actually a very flavourful meat. For this recipe we started with one 3-4 lb hammock from the Hanson Homestead pig farm in South River. To help breakdown the tough texture of the meat we use the age old secret of finishing the grilling on top a bead of moonshine and beer sauerkraut. The results are amazing and you can catch our reaction in the full episode.

Find more of our Grill with Shine shows and suggestions on our page

grilled pork hocks on moonshine and craft beer sauerkraut


  • bring the ham hock to room tempature (about 1 hr)

  • unwrap the ham hock from the butcher paper

  • cut the ham hock into two equal sized portions (count your fingers and make sure they’all there

  • grab a cocktail and take a break


  • vigorously rub both parts of ham hacks with a generous layer of Gilling with Shine Secret Butt Rub

  • let rest for 30 minutes

  • grab another cocktail and wait


  • time to make the glaze

  • pour 1/2 a Beau’s Lugtread craft beer into a large foil pan

  • pour in 250 ml of Copperhead Distilleries Magnetawan Rye Moonshine

  • remember to sample the products 

  • pour in 150 ml of pure honey and mix


  • bring grill up to 350 F

  • place pork hocks on side burner

  • turn and bast with glaze every 15 minutes

  • grill and char for 60 -90 minutes 


  • Core and cut red pepper into 1/2” chunks

  • Slice onion into 1/2 chunks

  • Remember you’ve been drining so be careful…

  • knives are sharp…

  • when you watch the whole episode you’ll understand…


  • in a large foil tray add two jars of fine sauerkraut with the vinegar 

  • mix in chopped vegetables

  • try the moonshine


  • pace foil tray on grill

  • move shared pork hops on top of the sauerkraut to the beer and moonshine mixture

  • cose lid and let cook at medium (250F) for 60-90 minutes


  • Remove from grill

  • Tent with foil and let site for 10 minutes

  • Carve pork hocks and serve with heaping scoop sauerkraut to the beer and moonshine mixture

  • Add back potatoes toped with sour cream and chive

  • Pair with a nice merlot and moonshine chaser

  • Enjoy


  • 1 3-4 lb fresh from the farm pork hock

  • ‘Grilling with Shine Secret Butt Rub’ (coming soon)

  • 1 large onion

  • 1 large red pepper

  • 2 1L jars of Bick’s Wine Sauerkraut

  • salt & pepper


  • 4-12 oz of Copperhead Distillery Magnetawan Rye Moonshine 

  • 337 ml of Beau’s Lug Tread lagered ale.

  • 250 ml of pure honey

    Find more of our Grill with Shine shows and suggestions on our page

    cheers from the grill team at Grilling with Shine – Troy de Bois (grill master) & Sven Mcoy (intoxologist)

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    sven mcoy and troy de bois hosts of grilling with shine

    Grilling with Shine show hosts are the grilling and distillery enthusiasts, intoxologist Sven Mcoy (left) and grill master Troy de Bois (right).

    goonie goo-goo productions presents

    grilling with shine

    Grilling with Shine is a road tour cooking and drinking show hosted by the grilling and distillery enthusiasts, Troy de Bois (grill master) and Sven Mcoy (intoxologist). 

    Come watch how these two lifelong backwoods friends cook-up something on the grill and explore how they can use moonshine as a basic ingredient in every recipe.

    goonie goo-goo productions is excited to launch this new real life adventure exploring craft distilleries, local butcher shops and markets in small towns and discovering how fun the grilling life can be.

    If you have any suggestions on what distilleries we should visit or any ideas for upcoming shows on what to grill and where to drink let us know.

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