Pork Shanks are full of flavour and can be tender and juicy if cooked well. They are a part of the forearm that is well developed and has strong muscles. Pork shanks need to be cooking for longer periods than other meat cuts to make them nice and tender. Today I am sharing my recipe for Pork Shanks in the Oven with homemade Barbecue sauce.
One of the key techniques in this recipe is slow-roasting the pork shank at a low temperature. This method ensures the meat becomes incredibly tender, allowing the flavors to fully penetrate the shank. The homemade BBQ sauce is another highlight, blending sweet, smoky, and tangy notes that complement the rich, savory flavor of the pork. Basting the shank with this sauce during the final stages of roasting creates a delicious caramelised glaze, adding both texture and depth of flavour.
Pork Hock vs Pork Shank
Pork Hocks and Shanks are not exactly the same cut of meat. The Pork Shank is right below the Pik Nik or (Ham in the rear) of the pork. Its a muscle that is well used and strong. The Pork Hock is the part below the shank. Pork Hocks have a lot of tendons and ligaments and a thick skin. So need long cooking or stewing before they are tender enough to eat.
Pork Hocks are also known as pork knuckles or Ham Hocks. They are often used in stews, slow roasts, slow cookers and soups.
Pork Shanks have a lot more meat and are contain a lot of muscle tissue. As the muscle is well used it is full in flavour and can be very tasty when roasted.
Why this recipe works!
Slow-roasting is a crucial technique in this recipe because it allows the pork shank to cook evenly while breaking down the connective tissues, resulting in tender, fall-off-the-bone meat. This low-and-slow method also ensures that the shank retains its moisture, preventing it from drying out. Additionally, slow-roasting enhances the depth of flavour as the meat has more time to absorb the seasonings and the BBQ sauce, making each bite rich and flavourful.
The BBQ sauce in this recipe is a perfect balance of sweet, smoky, and tangy flavors. The sweetness comes from ingredients like brown sugar or honey, which also helps in caramelizing the pork shank during the roasting process. Smoky undertones are introduced through spices like smoked paprika, giving the sauce a deep, rich flavor. Finally, a touch of acidity, often from vinegar or citrus, adds a tangy kick that cuts through the richness of the pork, making the dish vibrant and well-rounded.
Ingredients and Their Unique Flavors & Benefits
- Pork Shank: The star of the dish, known for its rich, hearty flavor. Slow-cooking enhances its tenderness, making it a perfect canvas for the BBQ sauce.
- BBQ Sauce (Homemade):
- Brown Sugar: Adds sweetness and helps caramelize the meat.
- Smoked Paprika: Introduces a deep, smoky flavor, complementing the pork.
- Vinegar/Citrus: Provides a tangy contrast, balancing the sauce’s richness.
- Garlic: Infuses the pork with a subtle aromatic flavor, enhancing the overall taste.
- Onion: Adds depth and sweetness as it cooks down.
- Spices (e.g., cumin, black pepper): Contribute warmth and complexity to the dish.
- Olive Oil: Used for marinating and roasting, it helps in achieving a crispy exterior while keeping the meat moist.
- Herbs (e.g., rosemary, thyme): Fresh herbs elevate the flavor profile with their earthy, aromatic notes.
Each ingredient plays a specific role in creating a balanced dish. The sweetness from brown sugar, smokiness from paprika, and tanginess from vinegar create a harmonious BBQ sauce that perfectly complements the pork shank. Fresh herbs and spices add layers of flavor, making the dish complex and satisfying. The slow-roasting technique ties all these flavors together, ensuring every bite is packed with taste and tenderness.
Preparation
Cooking pork shanks in the oven is a simple process, baste the meat every 20 minutes and let it cook for 2 to 3 hrs. But you can apply a few tricks and go that extra mile that will make your dish stand out.
Marinate the meat in the BBQ Sauce for 24 hrs before cooking. It will absorb all the spices and flavours and will make it that much tastier. Even 2-3 hrs of marinating will actually make a difference to the flavour. If you don’t have 24hrs go with any amount of time you can afford.
Garlic pockets are a trick my mom taught me. Make very small incisions in the meat and cut small junks of garlic. Stick the garlic pieces into the slit. The garlic will melt into the meat and it will be delicious.
Basting is part of the cooking process and not preparation. But its super important so it gets a mentioning in this list. Baste the meat every 10 to 15 minutes. It will make all the difference with both flavour and juiciness.
Cooking Time
The best way to get tender meat that falls of the bone, is to slowly cook the meat in the oven for 2:30 to 3 Hours. Baste the meat with its own juice every 20 minutes. If you run out of juice you can use some vegetable or pork broth instead but keep basting right to the end.
Cooking Pork Shanks with the skin on is quite different. I usually sous vide them for 90 minutes before putting them in the oven but that is not necessary with this recipe.
Can I use other meats for this Recipe?
Yes, you can use other cuts of meat for this recipe. It will work well with bacon, spare ribs and ham. If you don’t eat pork you can also use:
- Leg of Lamb
- Shoulder of Lamb
- Beef Ribs or Prime Rib
Side Dishes for Pork Shank
Here are some Idea’s of what you can server with your Oven roasted Pork Shanks
- Applesauce is a great flavour addition to Pork Shanks.
- Garlic Potatoes with a hint of parsley
- Homemade Tater Tots
- Mashed Potatoes
- Boiled Sweet Corn
- Sweet Potato Wedges
Pork Shank with BBQ Sauce
Equipment
Ingredients
- 4 large Pork Shanks
- 4 small Rosemary Branches
- 4 medium garlic cloves
- 1/2 cup BBQ Sauce
Instructions
- Prepare your meat with a marinade if possible the day before. Cut little incisions in to each pork shank and fill them with small pieces of garlic. Now cover the meat with BBQ Sauce. Place in an airtight container and refrigerate until you are ready to cook.
- Add the Rosemary before cooking so the flavour doesn't overpower the meat or sauce. Cut one branch for each pork shank approximately the height of the shank. Using butchers twine or cooking string, tie the rosemary to the pork shank.
- Set the oven to 180 C or 350 F and roast for 2:30 to 3 hours. Baste the meat with its own juice every 20 minutes. With the marinade and meat juice you should have enough to last for the whole cooking process. In case you don't you can use vegetable or pork broth to baste the meat.Let the meat rest for 7-8 minutes before serving. Don't let it rest too long as it can get dry.
Nutrition
FAQs
1. Can I use a different cut of pork for this recipe?
Yes, while pork shank is ideal for its rich flavor and tenderness when slow-roasted, you can substitute it with pork shoulder or pork butt. Adjust cooking times as needed.
2. How long should I marinate the pork shank?
For best results, marinate the pork shank for at least 4 hours or overnight to allow the flavors to fully penetrate the meat.
3. Can I make the BBQ sauce ahead of time?
Absolutely! The BBQ sauce can be made a few days in advance and stored in the refrigerator. This also allows the flavors to meld and intensify.
4. What if I don’t have smoked paprika?
You can substitute smoked paprika with regular paprika and a touch of liquid smoke to achieve a similar flavor profile.
5. How do I know when the pork shank is done?
The pork shank is done when the meat is tender and easily pulls away from the bone. It should reach an internal temperature of 190°F (88°C) for optimal tenderness.
6. Can I cook the pork shank in a slow cooker instead of the oven?
Yes, you can use a slow cooker. Cook on low for 8-10 hours until the meat is tender. However, finish the shank in the oven for 15-20 minutes to achieve a crispy exterior.
7. What are some good side dishes to serve with pork shank?
Classic sides include mashed potatoes, roasted vegetables, or a fresh green salad. You can also serve it with coleslaw or cornbread for a Southern twist.
8. How should I store leftovers?
Store leftover pork shank in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for best results.
9. Can I freeze the cooked pork shank?
Yes, cooked pork shank freezes well. Wrap it tightly in foil or plastic wrap, then place it in a freezer-safe container. It can be frozen for up to 3 months.
10. How do I reheat the pork shank without drying it out?
Reheat the pork shank in the oven at a low temperature (around 300°F) with a bit of BBQ sauce or broth to keep it moist. Cover it with foil to prevent drying out.