Slow Roast Pork Shanks with Pineapple Sauce.
I absolutely love slow roast pork but the price of pork has been steadily increasing here in France. Often, pork is also presented without any skin or bone, as a shoulder or leg joint, to which they then add a piece of fat! Scouring the shelves I spied something different, jarret de porc,
a shank with bone and skin, and more importantly, very cheap!
This recipe is really easy. I scored the pork all over, (I use a stanley knife), and runned on a mixture of salt, pepper, oil and paprika. You could easily add some chilli powder too. Put the pork shanks on a rack on an oven tray and cover with foil.
I like the meat to be shreddable so it took 7-8 hours to roast these at 140 degrees C. The easiest way would be to leave them in the oven overnight.
I use a fork to see if the meat is ready to pull apart easily. When it's done it takes a few minutes on the barbecue to crisp up the skin or under a hot grill.
The sauce can be made in advance and couldn't be simpler. I had some fresh pineapple but tinned would work fine.
Put water, vinegar, onion, honey, ketchup, Bourbon, soy, sugar and pineapple in a saucepan. Bring to the boil stirring and then simmer for about 20 minutes or longer if you prefer a thicker sauce. Fry the onions first if you like.
When the meat is cooked and the crackling is crisp pull off the crackling and use two forks to tear all the meat from the bones. Serve with the sauce and enjoy!
What is your favourite frugal pork cut?
Slow Roast Pork Shanks with Pineapple Sauce
Pork shanks, rubbed with paprika and seasoning, slow roasted and then crisped up on the barbecue, shredded and served with a pineapple sauce.
- 2 pork shanks
- 4 tbsp vegetable oil
- 1 tbsp coarse salt
- 1 1/2 tsp black pepper
- 2 tsp paprika
- 150g chopped pineapple
- 1 onion, chopped
- 300ml water
- 3 tbsp cider vinegar
- 2 tbsp honey
- 4 tbsp ketchup
- 2 tbsp Bourbon
- 1 tbsp soy sauce
- 2 tbsp sugar
- Score the pork and place on a rack over an oven tray.
- Combine the rest of the ingredients and rub well into the skin.
- Cover the tray with foil and roast at 140 degrees C for about 7 hours.
- Place the shanks on the grill to crisp the skin.
- Make the sauce by putting all the ingredients in a saucepan and heat.
- Stir until the sugar dissolves and then simmer for 20 minutes.
- Pull off the pork crackling and shred the meat with two forks.
- Serve with the warm sauce.
- Simmer the sauce for longer if you prefer a thicker sauce or mix a little cornflour with water and add to the hot sauce while in the saucepan.
Chez Le Rêve Français http://chezlerevefrancais.com/