Smoked Pork Shank

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.

 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)

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.