Caramelized Sweet Chili Pork Shank

Chairman’s Reserve® Meats pork shank brushed in a sweet chili glaze and then caramelized.

by Chef Ben Diaz

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

Caramelized Pork Shank


  • 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


  1. 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.
  2. Next, combine the Thai sweet chili, Worcestershire, maple and pineapple juice in a small pot. Lightly boil until thicken.
  3. Remove the roast shank from the oven and place onto a platter, generously coat the shank with the glaze.