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Pork shank enchiladas

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    Pork shank enchiladas

    Click image for larger version

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ID:	806058 This will be a running thread as i just started but what the hell.

    Got a porter road pork shank that was lightly brined and then rubbed with spiceology raspberry chipotle. Smoking around 275 with apple and cherry wood. Torn on whether to smoke it all the way or start braising after a couple of hours. Either way it will end up in the pan with some black beans, onions, and enchilada sauce before hitting the oven with the cheese.


    #2
    Ive never taken a cut like this or lamb neck/oxtail etc all the way on low and slow without braising. Im tempted to try but any input would be appreciated.

    Comment


      #3
      I would braise. Two reasons.

      1. You can continue perfectly at that temp or lower and finish quicker.

      2. You can perfectly capture the braising liquid to finish and add back to your beans, rice or add back your pork.

      3. since you brined, the sauce should have a nice salty, Smokey finish that will take well to fortify an existing stock, to acid and to heat.

      Thats just me though.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Yup, I’d do the braise-a-roo like he said. Who are you again??

      #4
      +1 on HouseHomey.

      Comment


        #5
        HouseHomey Braise it is. Never doubt the homey

        Comment


        • gcdmd
          gcdmd commented
          Editing a comment
          True dat

        #6
        +2 for HouseHomey !

        Comment


          #7
          Click image for larger version

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          Comment


          • grantgallagher
            grantgallagher commented
            Editing a comment
            Trying to do this on the phone is so not user friendly. Anyways, thats 2 hours of smoke and heading to the braise

          • Ahumadora
            Ahumadora commented
            Editing a comment
            Tastes like dust!!! Well, I tried licking the screen and that's what it tasted like...

          #8
          That last picture! Wow...money after two hours!

          Comment


            #9
            Dude.... seriously! Yeah, that’s gonna be good.

            Comment


              #10
              Click image for larger version

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              this girl makes all the decisions

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                #11
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                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  Wow. She thick.

                #12
                Getting closer.

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                Comment


                • treesmacker
                  treesmacker commented
                  Editing a comment
                  Looks close enough to me! I wouldn't have thought to use shank like that, but I bet it is tremendous!

                #13
                Done deal. Normally i would not use pork shank this way either. But ive done done lamb neck and oxtail braised pasta recently and just wanted to do something different Click image for larger version

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                • Troutman
                  Troutman commented
                  Editing a comment
                  Dang I’m getting worn out, give me some enchiladas !!!!!!!!

                #14
                Sorry for the delay fellows. They were delicious!

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                • Ahumadora
                  Ahumadora commented
                  Editing a comment
                  Love Mexican food. Pretty much impossible to get authentic mexican here in Argentina. Great looking cook. Thanks for sharing.

                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  I’d eat that.

                #15
                Looks like you had a lot of fun with this one. Looks delicious

                Cute Baby Girl is going to be so happy when she can finally eat BBQ and then cook it when she grows up, with Dada's help and advice.

                Kathryn

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