How to cook pork shank perfectly on the stove and oven is here. The forearm of a pig is used in this recipe to make the best pulled pork with tons of flavor.
Want to know how to cook pork shank? We have a great method that will make the meat very tender and full of flavor. Season these with a pork dry rub or add BBQ sauce at the end. You can serve them as sliders or over mashed potatoes. (affiliate links present).
Maybe you saw these in the store and want to know what they taste like or how to cook them. I was too until they were on sale and so cheap I just couldn’t pass picking one up. This one was a little less than 2 pounds. Most vary between 1-2 lbs. so the timing should work for almost all of them.
The piece we use for our Dutch oven pork roast is bigger, but these still need some time to get just right because the meat can be tough and chewy. For a longer time, though, you can use a lot of heat to break that down so it melts in your mouth.
Pork shanks are an inexpensive, flavorful cut of meat that benefit greatly from the moist heat environment of a pressure cooker. With the right techniques, you can make fall-off-the-bone tender pork shanks infused with delicious flavor in a fraction of the time using a pressure cooker.
In this comprehensive guide, I’ll explain everything you need to know to cook fork-tender pork shanks easily in your electric or stovetop pressure cooker You’ll learn how to choose excellent shanks, prep them, season for maximum flavor, utilize aromatics, calculate cook times, finish with a sauce, and more With my tips and tricks, you’ll be able to serve incredibly tender and tasty pressure cooked pork shanks any night of the week. Let’s get started!
Benefits of Cooking Pork Shanks in a Pressure Cooker
Cooking pork shanks in a pressure cooker offers several advantages over traditional braising methods
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** Saves Time** – Pressure cooking shanks reduces cook time to 30-60 minutes versus 2-3 hours braising Great for weeknights!
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Intensifies Flavor – The closed environment concentrates flavor as liquids don’t evaporate like in braising.
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** Keeps Moisture** – The pressurized steam tenderizes while retaining moisture for succulent meat.
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** Minimizes Shrinkage** – Less moisture loss means less shrinkage results in more servings per shank.
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** Easy & Hands-off** – Set it and forget it! No need to hover over the stove.
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Adds Versatility – Can make stews, roasts, pulled pork, etc. in your multifunctional cooker.
For easy, fuss-free pork shanks with melt-in-your-mouth tenderness, a pressure cooker is a must try.
Choosing the Best Pork Shanks for Pressure Cooking
Not all pork shanks are created equal when it comes to pressure cooking. Follow these tips to select the best shanks:
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Pick Meaty Shanks – Shanks should have a good ratio of meat to bone/fat. Avoid super skinny shanks.
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Get Fresh Shanks – Choose shanks that look moist and bright in color without any dryness or dark spots.
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Check Flexibility – Fresh shanks will be slightly flexible when bending. Stiff, rigid shanks are past their prime.
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Estimate 2 lbs per Person – For main course dishes, estimate 1-2 lbs of bone-in shanks per person. Buy accordingly.
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Trim Excess Fat – Limit fat to a 1/4 inch layer. Too much external fat prevents seasoning penetration.
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Know Where it’s From – Opt for pork labeled “hind shank” or “leg.” Foreshank meat is fattier.
Put in a bit of effort to source excellent, fresh pork shanks and your pressure cooked meal will shine.
Prepping Pork Shanks for the Pressure Cooker
Proper prep is key to amplified flavor and tender texture when pressure cooking pork shanks:
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Rinse – Rinse shanks under cool water and pat dry with paper towels. Damp shanks will steam instead of browning.
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Trim – Use a sharp knife to trim any dried out sections or large excess fat. Leave a thin layer of fat for moisture.
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Score – Cut 1/8″ deep slits across the meaty side in a criss-cross or diamond pattern. This allows seasonings and sauces to penetrate better.
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Season – Generously season all sides with salt, pepper, herbs and spices. Flavor builds up more in a pressure cooker vs slow cooking.
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Chill – For ultimate browning, chill shanks uncovered in the fridge up to overnight to dry surfaces. Pat off any beads of moisture before cooking.
Proper trimming, scoring, seasoning and chilling sets you up for the best pressure cooked pork shanks possible. Don’t skip these steps!
Best Ingredients for Flavorful Pressure Cooked Shanks
Beyond just pork shanks, utilizing flavor boosting ingredients takes your dish to the next level:
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Onions – Sweated onions or onion powder build a flavor base. Caramelized onions add complexity.
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Garlic – Fresh garlic or powder infuses aromatic flavor. Roast garlic becomes sweet and mellow.
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Herbs – Hearty herbs like rosemary, thyme and sage pair well. Add whole sprigs or chopped.
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Spices – Warm spices like chili powder, paprika, cumin and coriander add vibrance.
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Liquids – Use broth, wine, beer, etc to impart extra dimension. Just cover shanks halfway.
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Sauce – Tomato sauce, mustard, bbq sauce, etc coats shanks in savory flavor.
Take your time to build in layers of flavor with aromatics, spices and sauce for sensational pressure cooked pork shanks.
Step-By-Step Instructions for the Pressure Cooker
Follow these straightforward steps for perfect pork shanks every time:
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Preheat Broth – Pour broth/water into pressure cooker pot and preheat uncovered to simmering for quicker pressurization.
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Sear Shanks – Add a thin layer of oil and brown shanks well on all sides in a single layer in batches if needed.
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Sauté Aromatics – Add onions, garlic, herbs and spices and sauté briefly until fragrant. Deglaze any fond on the pot bottom.
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Add Liquid – Pour in broth/wine/beer/etc just to come halfway up shanks (2-3 cups typically).
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Pressure Cook – Lock lid and bring to high pressure. Cook for 30-45 minutes depending on thickness and amount of shanks.
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Quick Release – Quick release the pressure according to manufacturer’s directions. Carefully remove lid when all pressure is fully released.
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Finish with Sauce – Transfer shanks to a platter. Finish sauce if desired by simmering uncovered for 5-10 minutes.
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Serve & Enjoy! – Place shanks on serving plates, spoon sauce over top and serve immediately with sides.
It’s that simple to achieve delectable pressure cooked pork shanks any night of the week.
Calculating Pressure Cook Times
Depending on your pressure cooker, pork shank thickness, and quantity, cook times can vary. Use these general guidelines:
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Thin Shanks – 1 to 1 1/2 inches thick. Cook 15-20 minutes.
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Medium Shanks – 1 1/2 to 2 inches thick. Cook 20-30 minutes.
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Thick Shanks – Over 2 inches thick. Cook 30-45 minutes.
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More Shanks – For every 2 additional shanks, add 5 minutes.
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Electric Cookers – Add 5-10 minutes compared to stovetop.
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Natural Release – Add 10 minutes cooking time if using natural release vs quick release.
Check thickness, weigh your shanks, and calculate the time accordingly for perfect doneness. Cook longer for fall-off-the-bone shreddable meat.
Making a Flavorful Sauce
A savory sauce takes pork shanks to new heights. After pressure cooking, try one of these easy finishing sauces:
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Pan Gravy – Make a simple pan gravy by whisking flour into the cooking liquid to thicken.
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Mustard Sauce – Finish with a tangy mustard sauce by simmering broth, mustard, and cream.
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Apple Cider – For sweetness, boil down apple cider to a syrupy glaze to coat the shanks.
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BBQ – Toss shanks in your favorite bbq sauce and broil until caramelized and sticky.
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Red Wine – Deglaze pan with red wine and reduce to make a lush, rich red wine sauce.
Get creative with sauces to complement the succulent, seasoned pork shanks straight from your pressure cooker.
Serving Suggestions for Pressure Cooked Pork Shanks
Now that your pork shanks are fall-off-the-bone tender and smothered in a delicious sauce, try pairing them with these tasty sides:
- Creamy polenta to contrast the meaty shanks
- Buttery mashed potatoes to soak up the sauce
- Egg noodles or pasta to twirl around your fork
- Steamed vegetables like carrots, green beans or broccoli
- A fresh, vibrant salad to add color and crunch
- Crusty bread to dunk in the sauce for a satisfying bite
- Rice pilaf or risotto to complete the dish
With the right accompaniments, your pressure cooked pork shanks will be an incredible, well-rounded dinner. Get creative with complementary sides!
The pressure cooker makes juicy, succulent pork shanks an easy midweek
Pork Shank on Stove
Slow cook shank in a large pot or large dutch oven. Pour braising liquid such as hot water or broth over it so it is covered entirely. Cover pot with lid, bring to a boil. Turn down the heat and let it simmer over medium-high heat for three hours, or until the shank meat falls off the bone.
- You should add the bay leaf and peppercorns 20 minutes before it’s done. Let the cool in the broth for about 20 minutes.
- Take out of the liquid, dry with a paper towel. Make a clean cut along the large bone. Separate meat and skin from bones (there are 2 bones).
- Place the meat part on a board. skin side down. Cut or shred the meat into small pieces after separating it. Right now you can eat it as is as pulled pork, or you can add sauce and make sliders out of it, OR you can keep going….
- Add garlic, salt and pepper the skin and meat. Pour spices, garlic, mix. Toss shredded meat with salt, pepper and minced garlic.
- Put the mix in the middle of the skin that has been laid out on your board. Bring edges of skin together, secure with cooking thread. Place into a casserole or baking dish.
In a separate bowl, mix honey and soy sauce. Spread the mixture on all sides of the shin. Slowly cook the dish in an oven set to 350 F for 20 to 25 minutes, until the top is browned. Take off the cooking string and cut the pork into pieces to serve. You can also put the pulled pork inside the skin in a serving bowl and enjoy it.
Now if you want to cook outside we love using our Traeger. It will take a little longer than our smoked pork roast because there is a bone, but there isn’t a lot of difference because there is less meat to break down.
Pork Shank Pulled Pork
We have made a few kinds of Instant Pot pulled pork before, but each time we use a different cut of pork so we can show you what they are. What makes this one different is that you don’t really add the sauce at the same time. You’ll need to tenderize first, then add sauce once it’s pulled off the bones.
It comes from the forearm of hind end of a hog. It has a big bone in the middle and a lot of fat that keeps the meat moist. To get it as tender as possible, cook it slowly and low.
Yes! Oh my does it come out tender as ever when cooked properly. Boiled pork shank breaks down the connective tissue, then braised in the oven is best. In a pressure cooker is fantastic too.
I like it when I make tough cuts of meat like this arm roast because it means the meat is really flavorful. I believe it is best to let those flavors stand out without adding too much sauce.
- 1.8 lb pork shank
- water or broth
- 4 tbsp minced garlic
- Salt and pepper
- Paprika
- 12 black peppercorns
- Bay leaves
- Soy sauce
- A bit of honey
Like these spices, we’ve used them to make pork roast in the oven at 375 degrees. For a stronger flavor, you could use mustard sauce inside.
Pork Knuckle in the stock recipe cooked in Instant Pot pressure cooker
FAQ
What’s the best way to cook pork shank?
How many minutes should I pressure cook pork?
Can you overcook pork in a pressure cooker?
Is it better to slow cook or pressure cook pulled pork?