Smoked and Braised Pork Shanks with Green Chile Sauce
Braised pork shank tastes even more delectable if you smoke it. These shanks are served with a green chile sauce and smashed black beans.
Servings: 6
Ingredients
- 3 lb pork shanks
Rub
- 2 tsp kosher salt
- 1 tsp Hatch chile seasoning
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/4 tsp cayenne pepper
Braising Ingredients
- 2 tbsp vegetable oil
- 1 cup white onion diced
- 1 jalapeno diced
- 2 cloves garlic minced
- 4 oz canned diced green chiles
- 20 ozs green enchilada sauce
Smashed Black Beans
- 1 can whole black beans
- 1 can refried black beans
- 1/2 tsp salt
Garnish
- cilantro
- lime
- tortillas
Instructions
- Combine the spices. Reserve one tablespoon for later. Rub remaining seasoning onto shanks. Let rest at room temperature while you heat the grill.
- Heat the grill to 275F degrees with indirect heat. Smoke the shanks for 1 1/2 hours to an internal temperature of 200F.
- In a large pot, heat the vegetable oil. Add the onion, jalapeno and garlic, and sauté, until tender.
- Add the canned green chiles, enchilada sauce and reserved tablespoon of rub. Stir to combine.
- Add the smoked pork shanks to the pot. Spoon some of the sauce on the top.
- Cover and continue cooking in a 275-degree smoker or in the oven for 2 hours, until the pork is fork tender.
Smashed Black Beans
- In a small pot, combine the two types of black beans and salt. Heat over medium low heat, smashing as you stir.
To Serve
- Spoon black beans onto a plate. Top with a braised pork shank. Spoon on some of the green chile sauce.
- Garnish with cilantro and lime wedges. Serve with tortillas.
Nutrition
Calories: 549.77kcal | Carbohydrates: 44.92g | Protein: 59.44g | Fat: 13.82g | Saturated Fat: 6.47g | Cholesterol: 149.69mg | Sodium: 2521.67mg | Potassium: 1042.46mg | Fiber: 9.43g | Sugar: 10.35g | Vitamin A: 968.91IU | Vitamin C: 20.26mg | Calcium: 106.13mg | Iron: 5.09mg