Beer Braised Pork Shanks

Beer braised pork shanks make for a hearty stew that can be cooked on the stovetop, pressure cooker, or slow cooker. This recipe calls for bone-in pork shanks for big, delicious flavor.

"Absolutely loved it!!! First time I have done it, was for New Year’s Eve and this recipe has won the evening….or the whole year as I am re cooking it tonight!!!" - Dee


2 tbsp finely ground dark-roast coffee 2 tbsp chili powder 2 tbsp dark brown sugar, tightly packed 1 tbsp smoked paprika 1 tbsp kosher salt 1 tsp ground cumin 1 tsp red pepper flakes 2 pork shanks, about 2 pounds 1 tbsp butter 1 red onion, diced 2 carrots, peeled and diced 5 cloves garlic, minced 12 oz dark beer, such as Oktoberfest or stout 2 cups stock, beef or chicken 2 bay leaves 1 tsp dried herb blend, I use Italian seasoning 1/2 tsp salt

In a bowl, mix together coffee, chili powder, brown sugar, paprika, 1 tbsp salt, cumin, and red pepper flakes. Rub the pork shanks thoroughly with the spice mixture.

In a large, heavy bottomed pot or dutch oven, melt butter over medium high heat. Once melted, sear the pork shanks on all sides until deep brown. Remove to plate.

Reduce the heat to low and add onions, carrots, and garlic to the pot and cook until onions have started to soften, 3-5 minutes.

Deglaze the dutch oven with beer. Stir and scrape any stuck on bits from the bottom of the pot to loosen.

Add stock, bay leaves, salt, and dried herb blend to your vessel of choice and stir to combine. Return pork shanks to liquid.

If cooking in the Instant Pot, cook using the manual setting for 90 minutes and use a manual release when done. If cooking stove top, cook for 3-5 hours, turning the shanks every hour or so, until fall apart tender. If cooking in the slow cooker, cook for 8-10 hours, turning the shanks every hour or so, until fall apart tender.

To serve, remove shanks to a cutting board and pull the meat from the bone. Serve with braising liquid spooned over the top.