Fireman Bob's Slow Cooked Pork Shank my way...

Bob Cooney

By
@firemanbob59

I was asked to come up with a new recipe, I hope You all enjoy....

Maybe a new " Comfort " food ......

Fireman Bob :)


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

1 for about a week

Prep:

24 Hr 20 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

15 lb
13 to 15 pounds bone-in pork shank
4 Tbsp
coconut oil - if you don't have coconut oil, you can use olive oil...
1 large
fennel bulb - sliced thin - only the white part of the bulb
1 tsp
caraway seeds
15 to 20 clove
cloves garlic - course chopped
2 can(s)
28 ounce tomatoes - diced
1 can(s)
chicken stock - small can
1 c
red wine
1 tsp
red pepper flakes - or to taste
1/4 c
brown sugar
1 1/2 c
italian parsley - basil - oragano - divided
1 tsp
ground pepper, to taste
1/2 tsp
course sea salt - or to taste

Directions Step-By-Step

1
Have Crock pot heating while preparing the rest...
2
On the " fat " layer on the shank, make " diamond " cuts deep enough to just split the skin.
3
Heat the oil over high heat. Add the shank and cook a minute or two on each side until browned. Remove and set aside.
4
In a pan, drop the heat to medium, sauté the garlic, fennel, carraway seeds with salt till garlic begins to show color. Add the pork to the Crock pot, add tomatoes, wine, chicken stock, Italian parsley, basil, oragano, and red pepper flakes. Cover and seal with foil, and place lid and slow cook for 5 hours
5
Cook for 6 hours on low, turn the shank at 30 minute intervals. In the last 20 minutes of cooking, uncover the meat, turn it again, The pork is done when the meat pulls easily away from the bone. Serve with pasta and crusty bread and butter.
6
ENJOY !!!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American