At a glance
Season fresh pork shanks with a sweet barbecue rub and smoke them at 275°F for about 3 hours. Cover them in a pan with apple juice and butter and cook them until they reach 195°F to 200°F, then glaze them with barbecue sauce and honey for the last 15 to 20 minutes. They come out sticky and fall off the bone.
The pork shank is the lower part of the leg. It is a tough, sinewy cut packed with collagen, which makes it cheap and perfect for slow cooking. On the smoker it picks up a deep bark and a smoky flavor all the way to the bone, and a covered braise at the end turns it into rich, juicy meat that falls apart at the touch of a fork.
Fresh shank vs ham hock
This recipe uses fresh, uncured pork shanks, which are raw pork. Ham hocks look similar but are already cured and smoked, so they are salty and mostly used to flavor beans and greens. Ask your butcher for fresh shanks, sometimes sold as pork osso buco. Trimmed mini shanks are sold as pork wings, and they work with the same method in less time.
Why the covered braise?
Shank needs a long time in moist heat for its collagen to melt. Smoking it uncovered first builds the bark and flavor, then covering it with a little liquid finishes it gently. It is the same approach as our smoked pork cheeks and lamb shanks.
Recipe
Smoked Pork Shank
- Prep
- 15 min
- Cook
- 5 hr 30 min
- Rest
- 15 min
- Total
- 6 hr
- Makes
- 4 servings
- Smoker 275°F (135°C)
- Cover at about 165°F (74°C)
- Done at about 195°F to 200°F (91°C to 93°C)
Ingredients
Pork
- 4 fresh (uncured) pork shanks, about 1 to 1 1/2 lb (450 to 680 g) each
- 2 tbsp yellow mustard, as a binder
- 1/4 cup (60 ml) apple juice
- 2 tbsp butter
Rub
- 1 tbsp kosher salt
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne
Glaze
- 3/4 cup (180 ml) barbecue sauce
- 2 tbsp honey
- 1 tbsp apple cider vinegar
Equipment
- Smoker
- Foil pan and foil
- Thermometer
- Pastry brush
Method
- Pat the shanks dry, coat them with mustard and season them all over with the rub.
- Heat the smoker to 275°F (135°C) with apple, cherry or hickory.
- Smoke the shanks for about 3 hours, until the bark is set and the internal temperature is around 165°F (74°C).
- Move them to a foil pan with the apple juice and butter, cover tightly with foil and return to the smoker.
- Cook for another 1 1/2 to 2 hours, until they reach about 195°F to 200°F (91°C to 93°C) and a probe slides in with no resistance.
- Mix the glaze. Uncover the pan, brush the shanks generously and cook uncovered for 15 to 20 minutes, until sticky.
- Rest for 10 to 15 minutes and serve whole, or pull the meat from the bone.
Notes
- Make sure you buy fresh pork shanks, not cured and smoked ham hocks, which are already salty and fully cooked.
- Pork shanks are sometimes sold as pork osso buco or, in a smaller trimmed form, as pork wings.
Serving ideas
- Whole, with mashed potatoes and braised cabbage.
- Pulled into sandwiches with slaw and pickles.
- Over grits with the pan juices.
Frequently asked questions
How long does it take to smoke pork shanks?
About 5 to 5 1/2 hours at 275°F, including the covered stage and glazing.
What temperature are smoked pork shanks done?
About 195°F to 200°F, when a probe slides in with no resistance. They are safe from 145°F but tough until much higher.
Can I use ham hocks instead?
Not in this recipe. Ham hocks are already cured and smoked and are too salty to serve this way.