This started out as an experiment by @pigoftheday on the barbecue, it turned out so delicious, I think it will become a regular!
(A note from @pigoftheday – “I am spoiled for a number of reasons – I grow my own totally free-range pork, and it is clean meat (no GMO’s or antibiotics). They are fed only barley and vegetables, dry cured for 14/16 days before being butchered. I also have an orchard and make my own apple drinks. And finally, I own a Big Green Egg which is fantastic to cook on.)
- Pork shank – on the bone – about 4 lbs/1.8 kg. (Use free-range or organic if possible)
- Apple beer or cider or apple wine
- Paprika (sweet or smoked)
- Brown Sugar
Score the skin for crackling.
Inject the meat all over with your choice of apple beer, wine or juice.
Leave it to sit in a cool place (top of fridge …. inside it silly) for at least 6 hours or overnight.
Prior to next bit, light your bbq which must be capable of indirect cooking. Initial cooking temperature target is 320 C/600 F.
Thoroughly dry the skin of the shank very, very carefully. Rub the salt – don’t be shy with the salt – well into the skin and down into the crackling scores. Now sprinkle with the crushed pepper and paprika. The quantities of pepper/paprika is up to you. And the sugar is optional.
Timing: 40/45 minutes per lb.
Place the meat on a cooking rack above a drip pan/tray on the bbq. Close the lid. Bring the temperature back to 320 C for 15 minutes. Then reduce temperature to 150 C for remaining time.
Let the shank reach in internal temperature of 180 C.
Remove from bbq and let sit for 10 mins. prior to carving.
I served with Patatas Bravas – the combination worked very well.
Wine was a 2008 Rioja.