I hadn’t tried pork shank but I often cook lamb shank in a crock pot. I’ll have to look for it locally.
Some of the best pork I’ve had recently was Alentejana pork in Portugal. It has great marbling and a very rich flavor. Acorns make up a big chunk of their diet.
Sounds nice.
Iberico pork gets its flavor from acorns. I get a cured chorizo made from this stuff from a local Spanish deli. It tastes like salami from heaven.
Pork shank is hard to come by in the US. I just paid $10 a pound from a high-end meat boutique. I can probably get a better deal at some local mercado.
I think pork shank mostly ends up in Jimmy Dean.