Prep Time1 hrCook Time6 hrsTotal Time7 hrs
Meat needs to brine for at least 2 days.
Ingredients
2.30 kg Pork Shank(bone in, skin off)
Brine
3.70 l water
40 g salt
50 g sugar
7.50 g pink salt
...spices
½ cinnamon stick
½ star anise
1 bay leaf
2.50 g mustard seeds
1.25 g coriander seeds
0.25 g all spice
1.25 g pepper flakes
...aromatics
3 garlic cloves
fresh rosemary
fresh thyme
Rub
1 tsp ground black pepper
1 tsp ground coriander
½ tsp garlic powder
½ tsp dry rosemary
½ tsp dry sage
Mustard BBQ Sauce
⅛ cup apple cider vinegar
⅛ cup mustard
1 tbsp worcestershire sauce
1 tsp garlic powder
⅛ tsp chilli powder
½ tsp ground black pepper
⅛ cup honey
⅛ cup vegetable oil(incorporate slowly as last ingredient)
One of the earliest known recipes for baking pork shank can be found in a medieval German cookbook called the "Kochbuch Meister Eberhards." This cookbook, which dates back to the 14th century, contains a recipe for baked pork shank that involves roasting the meat with onions and herbs.
In many other cultures, baked pork shank is a popular dish for special occasions and holidays. For example, in China, baked pork shank is a staple dish for the Lunar New Year, and it is often served with vegetables and rice. In the Czech Republic, baked pork shank is a traditional dish that is served with sauerkraut and dumplings.
Directions
Brine
1
- Remove skin from shank.
- Place shank in the brine for 2-5 days.
Smoking
2
- Cook for 3-6h on 270F until reaching 180-190F.
- Afterwards wrap in the foil and place back to grill.
- Continue to cook wrapped for 1 hour 20 minutes on 200F.
- Or close all vents and continue to rest for several hours (3h) on residual heat.
- Make sure your meat went trough 200F internal temperature.
Sauce
3
- Whisk all ingredients together with the mixer.
Ingredients
2.30 kg Pork Shank(bone in, skin off)
Brine
3.70 l water
40 g salt
50 g sugar
7.50 g pink salt
...spices
½ cinnamon stick
½ star anise
1 bay leaf
2.50 g mustard seeds
1.25 g coriander seeds
0.25 g all spice
1.25 g pepper flakes
...aromatics
3 garlic cloves
fresh rosemary
fresh thyme
Rub
1 tsp ground black pepper
1 tsp ground coriander
½ tsp garlic powder
½ tsp dry rosemary
½ tsp dry sage
Mustard BBQ Sauce
⅛ cup apple cider vinegar
⅛ cup mustard
1 tbsp worcestershire sauce
1 tsp garlic powder
⅛ tsp chilli powder
½ tsp ground black pepper
⅛ cup honey
⅛ cup vegetable oil(incorporate slowly as last ingredient)
Directions
Brine
1
- Remove skin from shank.
- Place shank in the brine for 2-5 days.
Smoking
2
- Cook for 3-6h on 270F until reaching 180-190F.
- Afterwards wrap in the foil and place back to grill.
- Continue to cook wrapped for 1 hour 20 minutes on 200F.
- Or close all vents and continue to rest for several hours (3h) on residual heat.
- Make sure your meat went trough 200F internal temperature.
Sauce
3
- Whisk all ingredients together with the mixer.