- (2lbs) Pork Shanks
- (2 cups) 1 quart - Chicken Bone Broth
- (1 cup) Red Wine, Dry
- (2 carrots, diced) 1lb - Orange Carrots
- (6 Tbsp, chopped) 1lb - Yellow Onions
- (2 cloves, minced) 8oz - White Garlic
- (2 leaves) Bay Leaf
- (1 tsp, dried) Rosemary
- (1 tsp, dried) Sage
- (1 Tbsp) Fine Celtic Sea Salt, 1lb
- (2 Tbsp, ground or powder) Dark Roast Coffee or Chaga Mushroom Powder
- (2 Tbsp, packed) Dark Brown Sugar
- (1 Tbsp) Smoked Paprika
- (2 Tbsp) Chili Powder
- (1 tsp, ground) Cumin
- (1 tsp) Red Pepper Flakes
- (1 Tbsp) 1lb Unsalted A2/A2 Butter
- In a large mixing bowl, add coffee or chaga, chili powder, brown sugar, paprika, cumin, red pepper flakes, and 1 Tbsp of sea salt. Mix well. Press or rub the pork shanks thoroughly with the spice mixture covering all sides. (see below for photo and ingredients).
- Add 1 Tbsp butter to a skillet on low heat. Add onions and carrots. Cook until onions have started to soften and turn translucent, 3-5 minutes.
- Add garlic and cook 1-2 more minutes stirring constantly.
- Transfer veggies to the crock-pot. Add bone broth, red wine, bay leaves, rosemary, sage, 1/2 tsp salt and pork shanks.
- Cook on the low setting for 8-10 hours, turning the shanks every hour or so, until fall apart tender.
- Remove shanks to a cutting board and pull the meat from the bone. Serve with braising liquid over the top.
Spice Rub Ingredients
- 2 tbsp finely ground dark-roast coffee
- 2 tbsp chili powder
- 2 tbsp dark brown sugar, tightly packed
- 1 tbsp smoked paprika
- 1 tbsp sea salt
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- Chaga mushroom powder makes a great substitute for ground coffee (Spice Rub).
- Pork shanks can be seared on each side (2mins) in butter or ghee after seasoned and before adding to crock-pot (optional).
- Be sure to use the low setting on the crock-pot. High heat can cause the meat to toughen.
- Serve over mashed potatoes, polenta or grits to soak up all the juices.
- Pork shank meat also makes great filling for tacos.
*There may be leftover spice rub. Pork shanks vary in size and some will be close to 2lbs each. The spice rub is enough for approx 4lbs.