Sometimes "branching out" and trying a lessor known cut of meat is a real experience, but 99.9 percent of the time it is totally worth it. Fresh pork shanks are the upper leg, right below the ham. It's the thigh and has nice, red ham-like meat inside. My friends at Sunny Cedars Farm have the best pastured pork we have access too, and shanks are very economical, nutritious and delicious! Pork Shanks must be cooked long, slow and low in order for them to yield their delicious, tender meat. There are a variety of ways to prepare them from the German Schweinshaxe to a simple braising, all are delicious in their own way. Today my husband and I experimented with grilling them and basting them with his special, homemade barbecue sauce. Oh my goodness, so good and all the credit goes to my husband for being an awesome "grill master!"
2 fresh pork shanks (or more for larger family)
Fresh cracked pepper
1 cup barbecue sauce
3/4 cup vinegar
Barbecue sauce (or sauce of your choice)
Mix 1 cup barbecue sauce with 3/4 cup vinegar and pour into bottom of grilling pan. Cross cut tops of pork shanks and place in grilling pan over sauce mixture. Coat heavily with fresh, cracked pepper. Cover tightly with foil and grill on medium indirect heat for 1 1/2 hours. Remove foil, spoon pan sauce over top to coat, recover and continue to grill 45 minutes. Take off foil and heavily coat with fresh barbecue sauce. Cook uncovered (foil removed) for more 45 more minutes on low indirect heat. Remove from grill and serve.
Total cooking time: 3 hours
More Pork Shank recipes here:
Bavarian Beer Hall Pork Shanks:
Pork Hocks/Shanks and Sauerkraut:
Braised Pork Shanks: