Crispy corn tortilla shells stuffed with juicy pulled smoked pork knuckle, shredded lettuce, slivers of pickled red peppers, lime juice, spicy salsa, and tasty white cheddar.
Add two smoked Eisbein to a saucepan with enough water cover the meat, a little brown sugar, smoked paprika, ground cumin, garlic, and thyme. Bring to the boil, cover, and simmer slowly over low heat until the meat is very tender. Remove the meat from the stock and leave to cool slightly before removing the skin and shredding the meat with two forks and filling the taco shells.
