Pork Shank Recipe
How to cook pork shank on the stove and oven is here. Best way to make pulled pork with the forearm of a pig with tons of flavor.
Servings: 8
Equipment
- 1 stock pot
- 1 casserole dish
- twine
Ingredients
- 1.8 lb pork shank
- 8 cups water or broth, enough to submerge the piece
- 3 large bay leaves
- 12 whole black peppercorns
Optional Seasonings & Sauce
- 4 tbsp minced garlic
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp paprika
- 1.5 tbsp soy sauce
- 3/4 tbsp honey
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). Separate the meat and cut it into small pieces or shred for pulled pork.
- Optional Steps - Add minced garlic, salt and pepper the skin and meat. Pour spices, garlic, mix. Toss shredded meat with salt, pepper and minced garlic. 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.
Video
Nutrition
Serving: 1oz | Calories: 144kcal | Carbohydrates: 2g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 509mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 1mg