Jerome D.
TVWBB All-Star
Full disclosure, I've never worked with pork shanks before (lamb & veal yes, pork no) so this cook was a bit of an experiment for me. In the end, while the pork had good flavor and tenderness, the juiciness was a little bit lacking. With all that connective tissue in the shanks, I figured they would have a "melt in your mouth" texture, but I ended up learning that I should probably stick with moist heat techniques like braising when it comes to shanks. Thanks for stopping by!
Some pictures of the uncooked pork. I tried Dizzy Pig's Crossroads rub for the first time...pretty good stuff which I look forward to using on future cooks.
Action shots of the cook, done on the Performer with lump charcoal and apple wood at 250°F for about five hours.
And finally, some plated photos.
Some pictures of the uncooked pork. I tried Dizzy Pig's Crossroads rub for the first time...pretty good stuff which I look forward to using on future cooks.
Action shots of the cook, done on the Performer with lump charcoal and apple wood at 250°F for about five hours.
And finally, some plated photos.
