Braised Pork Shanks

1. 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).
2. 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.
3. Add garlic and cook 1-2 more minutes stirring constantly.  
4. Transfer veggies to the crock-pot. Add bone broth, red wine, bay leaves, rosemary, sage, 1/2 tsp salt and pork shanks. 
5. Cook on the low setting for 8-10 hours, turning the shanks every hour or so, until fall apart tender.
6. 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

Notes/Tips

• 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.