Beer Braised Pork Shanks – A Duck’s Oven

Pork shank recipe pressure cooker

Video Pork shank recipe pressure cooker

Pork pieces braised with beer are a hearty stew that can be cooked on the stove, pressure cooker or slow cooker. This recipe calls for pieces of bone-in pork for a large and delicious taste.

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I made pig offspring! Terrifying and unknown pig offspring. My favorite meat source, Porter Road, has had them on their website for a while, and I finally got a couple so I could see what this cut of meat has to offer.

Although you’ll usually find sous vide recipes around here, this time I went traditional (although it’s a safe bet that a sous vide version is coming).

These pieces of pork are delicious served with a simple polenta of parmesan, mashed potatoes or scalloped potatoes. In other words, serve them with carbohydrates, please. Maybe some Brussels sprouts for a good measure.

What are pig stems?

The pig stem is a cut that comes from the front forearm of the pig. This is a muscular and hard cut of meat. There is a big bone with meat surrounding it, which means all kinds of melted marrow when you cook it slowly.

What cooking method should I use?

You need to cook the low, slow pork pieces, so that the meat breaks down completely and you can make the most of that big bone. This is the kind of cut you want to crumble tenderly.

Here are the cooking methods I recommend, ranked in order of the amount of time they will take to prepare:

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Instant cooker (

  1. 90 minutes
  2. )

  3. Stove in a Dutch oven (3-5 hours) Slow cooker (8-10
  4. hours)

No matter which method you use, you’ll start by seasoning and burning the meat and end up looking for meat that sheds from the bone and crushes easily. If this hasn’t happened, keep cooking.”

How to Stew Pork Mangoes

For step-by-step instructions, check out Google’s web story


You can use any liquid you want for the braised pork canes, but choose to use beer. A dark beer, such as a dark beer or an Oktoberfest, are great options to impart a lot of flavor. You can also use a red wine (I would recommend something lighter, such as a pinot noir), or beef or chicken broth.

But first

things first: season! I wanted my braised pork chunks to have a smoky flavor, so I chose the coffee-chili seasoning mix I developed for pork chops in my cookbook, Everyday Sous Vide. Once well coated with seasoning, seal the pork pieces in ghee over medium-high heat in a heavy-bottomed, high-rimmed pot or Dutch oven


Remove the pork pieces to a plate, and in the same pot, add the garlic, onions and carrots and cook until softened.

Once softened, deglaze the pot with the liquid of your choice. Again, I used beer and also used some chicken broth.

If you are cooking the braised pork pieces in an instant pot or slow cooker, transfer the liquid and vegetables to the pot of that device. Then add additional seasonings, including a bay leaf, salt to taste and dried herbs, to the pot. Stir, then add the pork canes.

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Then let everything cook for a very long time, turning the stems from time to time so that the meat is evenly immersed in the liquid. Once it is easily separated from the bone and crushed, it is ready.

You can simply spoon the braised liquid over the top when serving for a delicious sauce, but for more than one sauce like sauce, melt 1/4 cup of butter in a pan. Add 1/3 cup of flour and cook for 3-5 minutes over low heat. Add the roux to the braised liquid after removing the stems and stir until the liquid has thickened.

What to serve with


braised pork pieces

I chose to serve the pork pieces braised with beer with cheddar cheese grits, why CHEDDAR GRITS, amiright? I get my beans from Thrive Market. They would also be delicious served with cauliflower puree for a lighter option, mashed sous vide potatoes or gruyere scalloped potatoes. As you can see, I recommend some carby to absorb all the delicious braised liquid.

For drinks, I recommend whatever your stew liquid is: a dark beer or a light red wine. I’m an Oregon Pinot Noir fan, my favorite lately has been Pike Road Pinot Noir.

Where to buy pork

horns Pork

scions, also known as pork hocks, are definitely a butcher’s cut and a little harder to find. You can go to your local butcher and hope for the best, but if I were you, I would get them from Porter Road!

Frequently Asked Questions

If you make this recipe, it would mean a lot to me if you qualified and reviewed below. It also helps other people find this recipe.

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