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Sous Vide and Smoked Pig Wings Recipe

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What in the world are "Pig Wings" you ask? Well, they are not from flying pigs I can tell you that, LOL! These have been popular on the barbecue competition circuit for a few years now, and I have even had some at Disney's Epcot Center during their annual "International Food and Wine Festival" a couple years ago.

These are really pork shanks cut from the smaller lower leg section of the pig. The name came from what they end up looking like when they are cooked, as people say they end up looking like a chicken wing drumette.

Sous vide barbecue works great on these as they can be tough as they are a hard-working muscle. They may be hard to find, but you can always ask a local butcher. I found mine at, a premium online butcher shop that offers amazing cuts and superior quality meat.

This recipe is one of those that you can take in many different directions with different sauces to finish them, so don't be afraid to change the sauces to your own personal taste! It is also very simple and easy to try for something a little different for a meal or appetizer! 

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide and Smoked Pig Wings Recipe

  • Published: October 20, 2021
  • By  Darrin Wilson, Fire & Water Cooking
  • Total Time: 24 - 36 hours.
  • Cooks: 150°F (65.56°C) for 24 - 36 hours.
  • Serves:  2 - 3

Ingredients for Sous Vide and Smoked Pig Wings

  • For the Rub 

  • 1 tbs FreshJax Mesquite Lime Sea Salt
  • 2 tbs FreshJax Rosy Cheeks BBQ Rub
  • 1 tbs FreshJax Citrus Pepper seasoning
  • For the Pig Wings

  • Pork shanks
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Cooking Instructions for Sous Vide and Smoked Pig Wings

For the Rub

Mix all of the ingredients in a small bowl.

For the Pig Wings

Pre-heat the sous vide bath to 150°F (65.5°C)

Season the pork shanks with half of the rub.

Vacuum seal them in the bag.

Place the bag into a sous vide bath for 24 to 36 hours. 

Pre-heat your smoker to 350°F (176.6°C) and add your choice of smoking wood.

Place the bags of pork into an ice bath and let cool for 30 to 40 minutes.

Remove pork from bag and place on a wire rack on a sheet pan. Do not dry them off, leave them as wet as possible.

Season the pork on both sides with the remaining rub.

Place on the smoker and cook until they have a nice bark or until they reach an internal temperature of 150°F (65.5°C) again.

Serve with your favorite sauce and enjoy! 

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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All tags for this article: ISVA Sous Vide Recipe Collection, Pork, Sous Vide Pork , Sous Vide Recipes

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