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Experience with Pork Shanks(hocks)?

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    Experience with Pork Shanks(hocks)?

    A local restaurant serves delicious pork shank, served over creamy blue cheese grits w' spinach. It's skin-off shank, the but the meat is crispy and bacon-like on the outside and creamy towards the bone. In an effort to re-create this, I've got a couple rear shanks from a free range place at my local farmers market. They are skin-off, as I don't want to make eisbein or cracklin' shank, just a crispy on the outside tender on the inside delicious shank treat.
    SO, I'm thinking of smoking the shanks with an herb based rub until they are nice and fall-off-the bone tender, cooling them down in the fridge, then pan-frying them to get that nice crispy outside. I don't think that they are thick enough to allow a crispy skin to develop in the smoker before they are over-cooked, but I'm worried about over cooking them when I fry. Does anybody have experience with the shanks (hocks) on a smoker? I know they are traditionally braised or roasted, but I'd like to smoke them bad boys.

    #2
    I smoke them for my hounds. They love'm. Especially on Christmas morning.

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      #3
      They call them pig wings around here and are getting popular so they are hard to find. Check out this video on making some.

      Comment


        #4
        Oh yeah..these aren't cooked, and are much larger. About two lb's apiece, skin off. Those do look pretty tasty though.

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