I shanked it again! This Smoked Pork Shank with BBQ Sauce is the smokey and savory home run you’ve been waiting for this holiday season. This is one is definitely worth a trip out to the smoker in freezing temperatures.
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Smoked Pork Shank with BBQ Sauce
Servings
2
servingsPrep time
15
minutesCooking time
5
hours30
minutesCalorieskcal
Pork shanks smoked low and slow, smothered in a delicious BBQ sauce, and set upon a plate of mashed potatoes.
Ingredients
2 2 pork shanks
1 tbsp 1 beef tallow
2 tbsp 2 BBQ seasoning of choice
1/2 cup 1/2 water
1/2 cup 1/2 beef broth
1 tbsp 1 finely chopped parsley
1 bowl 1 mashed potatoes
- BBQ Sauce
1 cup 1 ketchup
1/2 cup 1/2 apple cider vinegar
2 tbsp 2 brown sugar
1 tbsp 1 worcestershire sauce
1 tbsp 1 molasses
1 tbsp 1 smoked Spanish paprika
1 tbsp 1 hot sauce
1 tbsp 1 garlic powder
1 tbsp 1 dijon mustard
1 tbsp 1 BBQ seasoning of choice
Directions
- Take the pork shanks and trim any excess fat. Rub the beef tallow all over and then coat with the BBQ seasoning.
- Heat your smoker to 250 degrees F and add wood of choice. I used pecan wood.
- Place the pork shanks on the smoker and smoke for 45 minutes. Combine the water and beef broth in a spray bottle for your spritz.
- Add all of the BBQ sauce ingredients to a sauce pot, bring to a boil, and then simmer for 20 minutes. Once cooled, add to a squirt bottle.
- After 45 minutes, spritz the pork shanks. Continue to do this every 45 minutes until the internal temperature of the shanks reaches 160-170 degrees F internal, depending on how much bark you prefer.
- Take the pork shanks and wrap them in foil. Continue cooking until the internal temperature reaches 200 degrees F internal.
- Remove the shanks from the smoker, place in a cooler, cover with a towel, and let rest for 45 minutes to an hour.
- Remove the shanks from the cooler, remove the foil, and set on a plate of mashed potatoes. Top with the BBQ sauce / parsley and dig in. You can use a fork or your hands to shred.
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