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BBQ Braised Pork Shank

BBQ braised Chairman’s Reserve® Meats pork shank, soft polenta, tomato relish, cornbread gremolata.

by Chef Ronnie Tucci

This recipe was made in partnership with Tyson Fresh Meats Foodservice.

Braised Pork Shank


  • 2 lb. Chairman’s Reserve® Meats Pork Shank, deboned
  • 1 cup BBQ sauce (your favorite brand)
  • 2 cup Chicken stock
  • 1 ea. Yellow onion, cleaned and cut in half
  • 4 ea. Garlic cloves
  • 1 ea. Bay leaf
  • tt. Kosher Salt and Pepper


  1. Preheat oven to 325.
  2. Sear pork shank over high heat until well browned.
  3. Place in a baking pan with the rest of the ingredients and cover with aluminum foil.
  4. Bake at 325° F for approx 2 hours or until tender.
  5. Remove pork from liquid.
  6. Strain liquid into a separate small pot.



  • 1 cup Coarse yellow polenta
  • 2 1/2 cups Milk
  • 2 1/2 cups Chicken stock
  • 1 cup Grated parmesan
  • 1/2 lb. Butter, cubed


  1. Bring liquid to a boil and whisk in polenta. Keep stirring consistently until it starts to thicken.
  2. Turn heat to low and whisk occasionally until polenta is cooked through.
  3. Whisk in butter and then whisk in cheese.
  4. Season with salt to taste

Tomato Relish


  • 1 cup Cherry tomatoes, halved
  • 2 tbsp. Red onion, diced
  • 1/2 cup Roasted corn kernels
  • 1 ea. Lime, zested
  • 1/2 ea. Lime, juiced


  1. Combine all ingredients into a bowl and season to taste with salt and black pepper.