Oven Roasted Pork Shanks

Sherri Williams


It really is all about the pork! The pork shank is sometimes over looked...not any more. This is so easy and so yummy for your tummy...Simply Porkilicious! Cooking with Passion, sw :)


★★★★★ 3 votes

10 Min
4 Hr


  • 5-6 lb
    pork shanks {2 shanks}

  • 3 large
    orange juice & zest
  • 3 large
    limes juice & zest
  • 1/2 c
    dry sherry
  • 1/2 c
    olive oil, extra virgin
  • 10 large
    garlic cloves, minced
  • 1 Tbsp
  • 2 tsp
  • 2 tsp
    bay leaves
  • 1/4 bunch
    cilantro leaves & stems, chopped
  • 1 medium
    habanero pepper, fresh & chopped
  • 1 Tbsp
    smoked sea salt
  • 2 tsp
    course black pepper

How to Make Oven Roasted Pork Shanks


  1. combine 1/2 of marinate in a large zip lock bag. add shanks. massage, flip and coat shanks well. refrigerate over night.
  2. preheat oven to 325 degrees. place shanks on a large oven roasted pan. pour reserved marinate over roast and tent with aluminum foil. bake for 4 hours. baste during the baking time...add a little water to pan jucies while basting. the last 30 minutes un-tent and allow skins to crisp up. shanks are done when juices run clear and meat is tender. allow to rest before slicing.

Printable Recipe Card

About Oven Roasted Pork Shanks

Course/Dish: Pork Roasts
Regional Style: Mexican

Show 23 Comments & Reviews

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