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Ingredients
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Main Ingredients
Balsamic BBQ Sauce
Sweet Corn Salsa
Method
Preparing the Pork Shanks
- 1
Season the Pork Shanks
Pat the mini pork shanks dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Sear the Pork Shanks
In a large skillet, heat olive oil over medium-high heat. Sear the pork shanks for about 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
Making the Balsamic BBQ Sauce
- 3
Combine Ingredients
In a saucepan, combine balsamic vinegar, brown sugar, ketchup, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 4
Simmer Sauce
Bring the mixture to a simmer over medium heat, stirring occasionally, until the sauce thickens, about 10-15 minutes.
Cooking the Pork Shanks
- 5
Braised Cooking
Preheat the oven to 300°F (150°C). Place the seared pork shanks in a baking dish and pour the balsamic BBQ sauce over them. Cover the dish with aluminum foil and bake for 2 hours.
Preparing the Sweet Corn Salsa
- 6
Combine Salsa Ingredients
In a mixing bowl, combine fresh corn kernels, diced red bell pepper, finely chopped red onion, chopped cilantro, lime juice, and salt. Mix well.
- 7
Chill Salsa
Let the salsa sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
Serving
- 8
Plate and Serve
Once the pork shanks are done cooking, remove them from the oven and let them rest for a few minutes. Serve the pork shanks with a generous spoonful of sweet corn salsa on top.