At a glance
Trim the pork cheeks, season them with a sweet smoky rub and smoke them at 250°F for 1 1/2 to 2 hours. Then braise them covered in cider and stock at 275°F for another 1 1/2 to 2 hours until they reach about 200°F and are fork tender. Reduce the braising liquid into a sauce.
Pork cheeks are small, inexpensive nuggets of meat with a huge amount of flavor. Like beef cheeks, they are a hard working muscle full of connective tissue, so they need long, slow cooking. Smoking them first and finishing them in a covered braise gives you deep smoke flavor and meat you can cut with a spoon.
Trimming pork cheeks
Pork cheeks are much smaller than beef cheeks, usually 2 to 3 oz each. Most come fairly clean, but trim off any silver skin and small glands. A thin, flexible knife makes it easier. Some butchers will do this for you.
Why braise after smoking?
Because the cheeks are small, they take on smoke quickly but can dry out on the outside before the inside becomes tender. A couple of hours in the smoke builds flavor and color, then a covered pan with cider and stock keeps them moist while the collagen breaks down. It is the same method we use for smoked beef cheeks and smoked lamb shanks.
Recipe
Smoked Pork Cheeks
- Prep
- 20 min
- Cook
- 4 hr
- Rest
- 10 min
- Total
- 4 hr 30 min
- Makes
- 4 servings
- Smoker 250°F (121°C)
- Braise covered at 275°F (135°C)
- Tender at about 200°F (93°C)
Ingredients
Pork and rub
- 2 lb (900 g) pork cheeks, about 12 to 16 cheeks
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp ground cumin
Braise
- 1 cup (240 ml) apple cider or dry hard cider
- 1/2 cup (120 ml) chicken stock
- 2 tbsp barbecue sauce
- 1 tbsp apple cider vinegar
- 1 small onion, sliced
Equipment
- Smoker
- Foil pan or cast iron pan
- Foil
- Thermometer
Method
- Trim the silver skin and any glands from the cheeks with a thin knife.
- Mix the rub ingredients and season the cheeks all over.
- Heat the smoker to 250°F (121°C) with apple or hickory.
- Smoke the cheeks directly on the grate for 1 1/2 to 2 hours, until they have good color and reach about 165°F (74°C).
- Put the braise ingredients in a pan, add the cheeks in a single layer and cover tightly with foil.
- Raise the smoker to 275°F (135°C) and cook for another 1 1/2 to 2 hours, until the cheeks reach about 200°F (93°C) and are fork tender.
- Rest for 10 minutes. Reduce the braising liquid in a pan to make a glossy sauce and spoon it over the cheeks.
Notes
- Pork is safe at 145°F (63°C), but cheeks need around 200°F for the connective tissue to break down.
- Butchers often sell pork cheeks cheaply. Ask for them trimmed if possible.
Serving ideas
- Over creamy polenta or mash with the reduced sauce.
- Pulled into tacos with pickled red onion and slaw.
- On toasted brioche as a smoked pork cheek slider.
Leftovers keep for 3 to 4 days in the fridge. Reheat them gently in their sauce. For more on reheating pork without drying it out, see our guide to reheating pulled pork.
Frequently asked questions
Where can I buy pork cheeks?
Ask your butcher, as supermarkets rarely stock them. They are often called pig cheeks in the UK and Ireland.
Why are my pork cheeks tough?
They need more time. Keep them covered and cooking until a fork twists into them with almost no resistance.
Can I smoke pork cheeks without braising them?
Yes, by wrapping them in foil with a little liquid once they reach about 165°F. The braise simply gives you more sauce.