Tough Cuts - Pork Shanks
Some times the cheapest, toughest cuts of meat are the diamonds hiding in the rough. The next time you want to smoke a pork butt try something different, something new, something amazing! Ask your butcher for 6 pork shanks, the shanks are located on the pigs leg above the trotter and the hock. The best part, shanks are an affordable cut of meat. Yes pork shanks are loaded with fat, collagen, and heavy connective tissues. This makes them an ideal cut of meat to smoke low and slow on the pit because long cook times won’t dry them out. The end product is a super rich, tender and juicy piece of meat that falls off the bone sure to impress even the most seasoned back yard pit master.
One of the many benefits of cooking pork shanks is the large bone within the meat. BBQ Beautiful recommends cooking bone in meat whenever possible. The bone is surrounded by a layer of fat and filled with the delicious marrow that when smoked on low heat melts into the meat. This self basting provides the rich pork flavor that is irresistible to family and friends.
Pork shanks are a versatile and easy cut of meat to work with, they are best smoked or braised, for best results smoked then braised! Plan on making 2 or 3 times the amount needed for your meal because the leftovers can be turned into days of amazing meals. The succulent meat can be eaten straight off the bone sitting atop buttery mashed potatoes or added to soups, pizza, nachos, pasta, breakfast skillets, Shepard’s pie, grilled cheese sandwiches, or whatever other recipe you want to ramp up the flavor.
BBQ Beautiful is lucky to raise and butcher most of it’s meat on site. The pigs eat like queens and are finished on apples imparting a sweetness into the meat. We recently butchered 12 pigs here at the farm and pork shanks have become one of BBQ Beautiful’s favourite cuts of meat to experiment with lately. Apple and cherry wood from the Okanagan Valley in British Columbia Canada produce the smoke that kisses the meat as it flows through the cook chamber, into the smoke collector and out the stack. Theres something amazing about what fruit wood does to pork. The taste, smell, and flavour work so well to create comfort food for all to enjoy.
Smoked Pork Shank Recipe
Smoked Pork Shank
Fall off the bone tender, juicy and delicious!
Prep time 10 min
Dry brine time 4-24 hours
Cook time 6-8 hrs
This is a simple but delicious recipe with just 5 ingredients. The end result is packed with flavour from the rendered fat and smoke the meat absorbs in the pit.
As always start with high quality meat from your local butcher or buy direct from a local farmer if possible.
Ingredients
Pork Shanks
Pork shanks (as many as you need)
Rub - recommend BBQ beautiful Base Layer
Spritz
Apple juice
Apple cider vinegar
Water
Directions
Step 1. Remove the skin from the shank. Using a sharp knife score one side of the skin and begin removing the skin, leave the fat layer on the shank.
Step 2. Generously season the pork shanks with your favourite rub
Step 3. Place in refrigerator 4-24 hours uncovered to dry brine
Step 4. Set up your smoker to 225-250 using a fruit wood
Step 5. Fill water tray in the smoker. If you don’t have a water tray use an aluminum pan
Step 6. Place meat in smoker with the bone facing towards the firebox. Smoke pork shanks for 2 hours without lifting the lid, then begin spritzing every 20 minutes (spritz recipe below) until inter temp of 165 is reached (roughly 4 hours)
Step 7. Prepare 2 sheets of heavy aluminum foil for each shank. spritz the foil, wrap the pork shanks tightly and return to the smoker
Step 8. Cook until the meat is probe tender aim for an internal temp of 195-203 each piece of meat is different
Step 9. Remove the meat from the smoker, open the aluminum foil (carefully it will be extremely hot). Let the shanks rest for 30 minutes. Tip* reserve the juice sitting in the bottom of the aluminum foil to pour over the meat or mix in if shredding the pork. Also works great for reheating the meat
Step 10. Eat and enjoy
Spritz Recipe
1 cup apple juice
1 cup apple cider vinegar
1 cup water
Combine the spritzing ingredients and shake well before using
Drink Pairing
Beer and Clam
Pour your favorite beer into a glass and add one ounce of your favourite tomato juice blend. Pro tip* add a splash of pickle juice and sprinkle some spicy pepper medley seasoning over the top to amp it up! Throw in some pickled beans and a pepperoni stick to get crazy. Great on hot days and long days in front of the pit.
Another easy drinker! Be careful they can disappear fast. Beer and clam cuts through the fat and richness of the pork shanks and pairs perfectly with the salty finish. Oh and they just taste delicious.
The Cigar
Carrillo Dusk
This cigar looks amazing with a dark chocolate wrapper. A great way to finish the meal with notes of wood and a peppery finish fading into coffee bean with dark chocolate flavours.
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“You don’t get BBQ Beautiful by eating salads!”