Learn to slow smoke pork shanks until juicy, delicious, and fall off the bone tender for the perfect shredded pulled pork recipe.

Remove the pork shanks from the packaging and pat them dry with paper towels to remove any moisture. 

Lightly coat the pork shanks in a thin coating of mustard as a binder. Then lightly coat each shank in a BBQ dry rub of your choice. 

Preheat the smoker to 250 F. and set it for indirect heat. Place the pork shanks onto the grill grates and smoke for an hour. 

After an hour or so, begin spraying the outside of the shanks with beef broth or apple cider vinegar to help build the bark. Spray every hour until it hits 165 F. 

Wrap the pork shanks in foil, tightly. Place back on the smoker and continue to smoke until they are tender around 195 F- 203 F. internally.

Keep them wrapped and let them rest in a cooler for up to an hour before serving to full finish carry over cooking. 

Serve with your favorite BBQ sauce over jalapeno cheddar polenta or BBQ sides. Shred into pulled pork and enjoy!