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Beer Braised Pork Shank

Traeger Kitchen


Beer Braised Pork Shank

Prep Time

20 Minutes

Cook Time

3 Hours

Effort
Level of Effort Icon

difficulty
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Pellets

Oak

Pork shank may be tricky to find but head to a true butcher shop and you'll think you're in hog heaven. Mix dark beer with the braising liquid to add a rich, stout flavor.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      In a small bowl, thoroughly combine the butter and flour and set aside.
    • 2

      Encircle each pork shank with butcher's string and tie a tight knot to hold the meat together as it braises. Season generously with salt and pepper.
    • 3

      Heat a Dutch oven over medium-high heat on the stove-top. Add the oil and heat until shimmering. Brown the pork shanks on both sides, working in two batches. With tongs, transfer the shanks to a plate.
    • 4

      Add the carrots, onion, mushrooms, and garlic to the Dutch oven and saute for 5 to 8 minutes.
    • 5

      Add the beer, beef broth, and Worcestershire sauce and bring to a boil over high heat. Reduce the heat, and simmer until the liquid is reduced by one-third. Stir in the tomato paste, and add the chili powder, coffee, bay leaves, and thyme.
    • 6

      Return the pork shanks to the pan and spoon the sauce over them. Cover with the lid.
    • 7

      When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill30˚
    • 8

      Transfer the Dutch oven with the pork shanks to the grill grate. Cook for 3 hours, or until the pork shanks are tender.
      Grill Icon
      Grill300˚
    • 9

      Add the flour/butter mixture the last 30 minutes to thicken the gravy.
    • 10

      Remove the bay leaves and thyme sprigs from the pot. Transfer the pork shanks to a platter or plates.
    • 11

      Ladle the gravy over the meat, then sprinkle with the parsley. Remove the strings before eating. Enjoy!

    Cooking Notes

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