Friday, 18 July 2014

On the Menu: Slow Cooker Pork Shank

Hey, peeps! How was your week? Mine…hectic! I can’t even describe what it is like to be away from home for a week! What I came back to was…whoa! Hehe But first on the list was cooking some good meals for Hubby and the boys!

Each Friday I strive to bring you something new from the Organized Chaos kitchen. In addition to that, I'm going to start listing out what we've been eating throughout the week! That way if there was a previous recipe involved...you can check it out! You can always find old meals on the Recipes page!



On The OC Menu
Fri: Pap and Wors
Sat: Braai Pork Chops, Potato Salad, Braai broedjies
Sun: Slow Cooker Pork Shank, Turnip & Peas, Sweet Carrots
Mon: Goulash
Tues: Scrambled Eggs and Corn Beef
Wed: Takeaways!!!
Thurs: Simple Chicken and Dumplings
Ingrediants:
1 pork shank, thawed (about 1kg)
3 sticks celery, chopped
2 leeks, chopped
1/4 c fresh parsley, coarsely chopped
1/4 c coca cola
1/8 c Worcestershire sauce 
3 tsp garlic salt
2 tsp black pepper
2 tsp chili spice
Aluminum foil

1) Take celery, leeks, and parsley and place on open aluminum foil. You will need a large enough piece of foil to wrap the shank.
2) In a medium bowl, mix the coke, worcestershire sauce, and spices. 
3) Poke holes throughout the shank about 1/4 inch deep. Using a spoon and holding shank inside the bowl, slowly poor sauce mix over shank. Ensure you are saturating each hole. Some sauce will run back into the bowl. 
4) Place the shank on the aluminum foil and fold up sides. You are going to pour the sauce over the shank again and allow it to settle in the foil. 
5) After you've poured the sauce, wrap the shank in foil so nothing leaks out, folding edges over twice. You do not want to double wrap the shank!
6) Place shank in a slow cooker and fill with water to about half the depth of the shank.
7) Cook on low for 4-6 hours.
8) Remove shank from slow cooker. At this time you can open up the foil and empty the sauce and leeks/celery into a pot to make a gravy. Return shank to foil and place in a stove pan. 
9) Preheat oven to about 250 C and place on broil setting. 
10) Cover the outside over your shank in course salt and place in stove pan. Place shank on high shelf in oven and allow to broil about 5 minutes each side or until you see the skin becomes crispy.
11) Cut and serve!

I hope you enjoy this as much as we did! It's definitely a new Sunday dinner favorite! 

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XOXxx

Shana Danae..

2 comments:

  1. Thank you for sharing at the Thursday Favorite Things Blog Hop xo

    ReplyDelete

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