Rinse the pork knuckles under cold water and pat dry with paper towels. Score the skin lightly with a sharp knife to help it crisp up during roasting.
Season:
Rub the pork knuckles with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder. Massage the seasoning into the skin and meat for maximum flavor.
Preheat Oven:
Preheat your oven to 350°F (175°C).
Roast:
Place the pork knuckles in a roasting pan. Scatter minced garlic and onion quarters around them. Pour the beer or broth into the pan to keep the meat moist. Cover with foil and roast for 2–2.5 hours, basting occasionally.
Crisp the Skin:
Remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 20–30 minutes until the skin is golden and crispy. Keep a close eye to avoid burning.
Rest and Serve:
Remove the pork knuckles from the oven and let them rest for 10 minutes before carving. Serve with mustard, sauerkraut, roasted potatoes, or your favorite side dishes.
Serving and Storage Tips
