Pork Shanks, fisrt time, need some ideas.

I'll only offer suggestions. I've had them a few times, but have not had a chance yet to cook any. The biggest one I've had was at a fairly high end restaurant. Was obviously braised, and finished w. a very nice mustard sauce. Almost fall apart. Had another smaller one at a place that does 'Q, but 'Q is not their specialty. Was rubbed and smoked and served w. a fairly thin sauce. The meat reminded me of smoked picnic, but was not quite shred tender. Also, there was a fair amount of softened, but not disintegrated connective tissue.

My guess is that they could be done standard low-slo. Dome 250F, raised, indirect, about 1.5 hour per pound. But, for company, and having not done any in advance, I think it would be better to give them an hour or so in smoke, till they reach 160F, then foil w. apple juice, or whatever liquid will go with the rest of the meal. Give them about another 30 min, and check to see if they are 190. If so, unfoil, and baste w. drippings.

Hope this helps. Hope someone w. experince cooking. this particular piece can offer more or better info.