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How to Cook Pork Shank

How to cook pork shank perfectly on the stove and oven is here. This is officially the best way to make pulled pork with the forearm of a pig with tons of flavor.

Pork Shank

Wondering how to cook pork shank? We have a great way to make the meat fork tender with a ton of flavor. Use seasonings, a pork dry rub or toss with bbq sauce at the end to serve these as sliders or over mashed potatoes. (affiliate links present)

Pork Shank Recipe

Maybe you saw these at the store and curious what they taste like, or how you’d need to cook it. I was too until they were on sale and so cheap I just couldn’t pass picking one up. This one was a little less than 2 pounds. Most vary between 1-2 lbs. so the timing should work for almost all of them.

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Smaller than the piece we use when we make our Dutch oven pork roast, these still take a bit to get just right because the meat can be tough and chewy. BUT if you use a lot of heat for a longer duration of time you can break that down so it melts in your mouth.

Pork Shank on stove

How to Cook Pork Shank

Below we will talk about cooking pork shank on the stove, with a little time in the oven if you choose to go those extra steps. I will share a few other methods to try that turn out well too. You really need high heat with steam or submerged into boiling water or broth.

Under high pressure works pretty well too. If you do have an IP, Crockpot Express or Ninja Foodi you can try that as well. The directions for that are faster but you still want to cover the meat with liquid to essentially boil them. You may be able to fit more than 1.

Instant Pot Pork Shank

You want to push the meat and skin down from the top of the leg like we did with our lollipop chicken recipe. That way you can put them the thick side down in the pot and not as as much water so they are covered.

  1. Season shanks with salt and pepper all over
  2. Set to saute with a bit of olive oil, brown on all sides
  3. Pour 1 cup of white wine into the pot
  4. Set pork shanks with thickest part facing down into pot
  5. Fill rest of pot with broth or water until meat is covered, you can leave bone uncovered
  6. Pressure cook under high pressure for 1 hour, allow to naturally release for 10 minutes

Pull meat off with a fork, toss with a sauce and serve!

How to Cook Pork Shank

Pork Shank Pulled Pork

Yes we have made a few different types of Instant Pot pulled pork before, but we use different cuts every single time so we can share them with you. The biggest difference with this one is you don’t really add sauce into the pot at the same time. You’ll need to tenderize first, then add sauce once it’s pulled off the bones.

What is a Pork Shank?

It comes from the forearm of hind end of a hog. There is a large bone in the middle, fat that keeps the meat nice and moist and needs to be cooked low and slow to get it as tender as possible.

Is Pork Shank Good for Pulled Pork

Yes! Oh my does it come out tender as ever when cooked properly. Boiled pork shank breaks down the connective tissue, then braised in the oven is best. In a pressure cooker is fantastic too.

When I make a cut like an arm roast or this that are typically tough, that actually means the meat is really flavorful. I think it is best to allow those flavors to shine and not coat them with a lot of sauce.

  • 1.8 lb pork shank
  • water or broth
  • 4 tbsp minced garlic
  • Salt and pepper
  • Paprika
  • 12 black peppercorns
  • Bay leaves
  • Soy sauce
  • A bit of honey

We have used similar seasonings when making pork roast in oven at 375, or you could go the mustard sauce route inside for a bigger punch.

Pork Shank Pulled Pork

Pork Shank on Stove

Slow cook shank in a large pot or large dutch oven. Pour braising liquid such as hot water or broth over it so it is covered entirely. Cover pot with lid, bring to a boil. Reduce the heat and just simmer over medium high heat for about 3 hours or until the shank meat is falling off the bone.

  • 20 minutes before it is ready, add bay leaf and peppercorns into the liquid. Let the cool in the broth for about 20 minutes.
  • Take out of the liquid, dry with a paper towel. Make a clean cut along the large bone. Separate meat and skin from bones (there are 2 bones).
  • Place the meat part on a board. skin side down. Separate the meat and cut or shred it into small pieces.
    • You can enjoy it now as is as pulled pork at this time if you want, and/or toss with sauce and make into sliders OR continue…….
  • Add garlic, salt and pepper the skin and meat. Pour spices, garlic, mix. Toss shredded meat with salt, pepper and minced garlic.
  • Put mixture into the middle of the layed out skin on your board. Bring edges of skin together, secure with cooking thread. Place into a casserole or baking dish.

In a separate bowl, mix honey and soy sauce. Spread the mixture on all sides of the shin. Slow braise the dish until browned on top, in a preheated oven at 350 F for about 20-25 minutes. Remove the cooking string and slice into pieces to serve, or transfer the pulled pork inside of the skin onto a serving bowl and enjoy.

Pork Shank Recipe

Now if you want to cook outside we love using our Traeger. This will take a bit longer than our smoked pork roast because there is a bone but there is less meat to break down so there isn’t a ton of variance.

How do you reheat a pork shank

You want to allow the meat to reach room temperature which will take a good 30 minutes from the time of taking it out. Remove meat from the bones and transfer it into an airtight freezer bag or container. Store in the fridge for up to 4 days.

When you reheat add a bit of sauce on top or broth to add some moisture to it. Heat in the microwave for about 1-2 minutes until warmed. OR put it into our Slow Cooker split pea soup with ham recipe to add flavor and protein.

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Pork Shank

How to cook pork shank perfectly on the stove and oven is here. Best way to make pulled pork with the forearm of a pig with tons of flavor.
Course Entree, Main Course
Cuisine American
Keyword boiled, pork shank, pulled pork, stove
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Servings 8
Calories 144kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Place clean pork shank in a large pot, pour hot water or broth over it so it is covered entirely. Cover pot with lid, bring to a boil. Reduce the heat and simmer for 3 hours until the shank meat is tender.
  • 20 minutes before it is ready, add bay leaf and peppercorns. Let the shank cool in the broth for about 20 minutes.
  • Take out of liquid, dry it in a paper towel. Make a clean cut along the central bone. Separate meat and skin from bones (there are 2 bones). Place the meat part on a board. skin side down, separate the meat and cut it into small pieces. (you can enjoy it now as is as pulled pork at this time if you want, and/or toss with sauce and enjoy) OR continue…….
  • Add minced garlic, salt and pepper the skin and meat. Pour spices, garlic, mix. Toss shredded meat with salt, pepper and minced garlic. Add it into the middle of the layed out skin on your board. Bring edges of skin together, secure with cooking thread. Place into a casserole or baking dish.
  • In a separate bowl, mix honey and soy sauce. Spread the mixture on all sides of the shin. Bake the dish until browned, in a preheated oven at 350 F for about 20-25 minutes.
  • Remove the cooking string and slice into pieces to serve, or transfer the pulled pork inside of the skin onto a serving bowl and enjoy.

Video

Nutrition Facts
Pork Shank
Amount Per Serving (1 oz)
Calories 144 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 75mg25%
Sodium 509mg22%
Potassium 389mg11%
Carbohydrates 2g1%
Fiber 0.2g1%
Sugar 2g2%
Protein 25g50%
Vitamin A 106IU2%
Vitamin C 0.03mg0%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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