Smoked Pork Shank Recipe

Learn to slow smoke pork shanks until juicy, delicious, and fall off the bone tender for the perfect shredded pulled pork recipe.

Course Grilling, Main Course

Cuisine American, BBQ

Keyword Smoked Pork Shank Recipe

Prep Time 10

Cook Time 6

Servings

Calories 410kcal

Author Bon Appeteach

Preheat the smoker to 250 F.
Remove the pork shanks from the packaging and pat them dry with a paper towel to remove excess moisture.
Trim any hanging pieces of fat, but leave any remaining fat that's secure in place.
Lightly coat each pork shank in the mustard binder on all sides. Then lightly coat each shank in a light coating of a BBQ dry rub of your choosing.
Place the pork shanks onto the grill grates and let them smoke for an hour.
After an hour, spray the outside of the pork shank lightly with either beef broth or apple cider vinegar that is diluted in a spray bottle. Continue this process every hour or so until the pork shank reaches an internal temperature of 165 F.
When the pork shanks reach an internal temperature of 165 F., wrap them tightly in foil and return to the smoker. Increase the smoker temperature to 275 F. to speed up the cooking process.
Continue to smoke the pork shanks until they are tender. Use a thermometer probe to check for tenderness starting at 195 F - 203 F.
Remove the pork shanks from the smoker and keep them wrapped. Place them wrapped in a clean kitchen towel into a cooler to rest for an hour.
After an hour, remove and shred by hand into pulled pork and enjoy with BBQ.

Timing may vary, but on average a smoked pork shank will take about 6 hours.