Chairman’s Reserve® Meats pork shank brushed in a sweet chili glaze and then caramelized.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Caramelized Pork Shank
INGREDIENTS
- 1 ea. Chairman’s Reserve® Meats pork shank, cleaned
- 10 cups Chicken stock
- 5 tbsp. BBQ sauce
- 1 tbsp. Tomato paste
- 1 tsp. Chili flakes
- 2 tbsp. Garlic puree
- ½ cup Red wine vinegar
- 2 tbsp. Sweet Thai chili sauce
- 1 tbsp. Worcestershire sauce
- 2 tbsp. Maple
- ½ cup Pineapple juice
METHOD
- In a small bowl combine the BBQ sauce, tomato paste, chili flakes, garlic puree and red wine vinegar. Whisk to combine. Gently score the pork shank and place into a roasting pan, pour in the chicken stock and lightly coat with the first glaze. Roast at 300 degrees covered for 3hrs 20 minutes.
- Next, combine the Thai sweet chili, Worcestershire, maple and pineapple juice in a small pot. Lightly boil until thicken.
- Remove the roast shank from the oven and place onto a platter, generously coat the shank with the glaze.
