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Slow Roast Pork Shanks with Pineapple Sauce

Amanda Wren
Pork shanks, rubbed with paprika and seasoning, slow roasted and then crisped up on the barbecue, shredded and served with a pineapple sauce.
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Prep Time 15 mins
Cook Time 7 hrs
Total Time 7 hrs 15 mins
Course Main Course
Cuisine British
Servings 4
Calories 254 kcal


For the pork

  • 2 pork shanks
  • 4 tbsp vegetable oil
  • 1 tbsp coarse salt
  • 1 1/2 tsp black pepper
  • 2 tsp paprika

For the sauce

  • 150 g chopped pineapple
  • 1 onion chopped
  • 300 ml 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.


Calories: 254kcalCarbohydrates: 28gProtein: 2gFat: 14gSaturated Fat: 11gCholesterol: 1mgSodium: 2139mgPotassium: 176mgFiber: 1gSugar: 25gVitamin A: 588IUVitamin C: 6mgCalcium: 16mgIron: 1mg
Keyword pork shanks
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