Smoked Pork Shank Recipe. Pat pork shanks dry with a paper towel. Turn the pork shanks every 30 minutes to keep them submerged in the liquid.
Smoked Skinless Ham Shanks Belmont Sausage from belmontsausage.com
Collard greens, and cabbage are those that i recommend most. Braised pork shank tastes even more delectable if you smoke it. These shanks are served with a green chile sauce and smashed black beans.
Pork shank 1) in a large pot add all ingredients and bring to a boil.
Take out the pork shanks,. Season them all over with salt and pepper. Fire up your smoker for cooking at 225 f.
Place the pork shanks into a large pot, add all the rest of the ingredients and put in enough water to fully cover the pork shanks.
Put a whole, fully cooked, smoked ham in a roasting pan. If you don't like greens now, you will like them after they're married with that pork. Remove shanks and lightly tent with foil.
Cover with foil and seal the pan, then return to the smoker.
These are a perfect addition to any pot of braised or boiled greens. Add stock, smoked pork shanks and lentils. Insert an internal meat probe into the thickest part of the shank.
Sear pork shank skin rotating every 3 to 5 minutes until skin is crispy.
Reduce heat and cook at low heat for 1/2 hour. The meat will be tender and the skins soft. Rinse with water and place in cold water for 1 hour.
Braised pork shank tastes even more delectable if you smoke it.
Bake approximately 13 to 18 minutes per pound until heated through. The long cooking time allows the meat to marry its flavors with those of the greens. Pat pork shanks dry with a paper towel.
