Pork Shanks / Knuckles Grilled on Barbecue (Weber Charcoal) - Recipe # 115

pork shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

White vinegar is more affordable and has a similar acidity.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a natural sweetener, while brown sugar is often less expensive.

Heat half a portion of good quality charcoal until hot.

Clean pork shanks with cold water.

Cut crisscross patterns into the skin of the pork shanks, going down to the flesh.

Rub canola oil into the skin of the pork shanks.

Rub coarse salt into the skin of the pork shanks.

Pour hot charcoals into side baskets with an equal amount of non-lit charcoals to maintain heat.

Place a recipient with water in the bottom of the grill to create steam.

Place the pork shanks on the grill above the water recipient, ensuring they are not directly above the charcoals.

Close the lid and maintain a temperature of 200 degrees Celsius (390 degrees Fahrenheit).

Cook the pork shanks for 1 hour and 30 minutes at indirect heat.

Turn the pork shanks over after 1 hour and 30 minutes to crisp the skin further.

Cook for an additional 1 hour and 30 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary