Red Salsa Braised Pork Shanks

pork shanks

Red Salsa Braised Pork Shanks

These pork shanks are worth the cook, and by that I mean they are absolutely tender and full of flavor. This recipe takes quite a while! About 5 hours. It’s all well worth it.


  • 2 pork shanks ( I picked these up at porter road)
  • 3 guajillo chiles
  • 2 ancho chiles
  • 3/4 cup olive oil
  • 1/2 cup white vinegar
  • 10 garlic cloves
  • 1 tbsp chipotle sauce
  • 1/2 cup reserved water from chiles


-Season your pork shanks with your favorite bbq rub.

-Preheat your smoker at 275 degrees.

Smoke pork shanks with applewood for 2 hours, while this is happening make your salsa.

-Remove the seeds from the guajillos and ancho chiles. Boil them for about 3 min or until they are soft. In a blender, throw in 10 garlic cloves, the chiles, olive oil, white vinegar, 1/2 cup water from the chiles, and 1 tbsp chipotle sauce, add a nice pinch of salt. Then blend until smooth and strain your salsa.

-After 2 hours have passed, wrap the shanks in foil and add your salsa. Wrap them tightly. If you wish you can finish in the oven at 275 degrees for 3 hours or continue on the grill.

-Once the 3-hour mark has gone by, check how tender they are by poking the meat with a skewer or meat thermometer, if no resistance on the meat and it goes in like butter you are good, if not place back on the grill for an additional 30 min. Once you remove the pork off the grill let it rest for 30 min.

-Then shred and enjoy.

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