How to Cook Pork Shank in a Pressure Cooker for Tender, Fall-Off-The-Bone Meat

Pork shank is an inexpensive, flavorful cut of meat that becomes melt-in-your-mouth tender when prepared in a pressure cooker. The high pressure environment allows the pork shank to cook quickly while also penetrating deep into the meat to break down collagen. This results in succulent, pull-apart tender meat in a fraction of the normal cooking time.

Cooking pork shank in a pressure cooker is one of the easiest ways to infuse flavor and tenderness into this savory cut. In this complete guide, we will provide tips on choosing the right cut of pork shank, seasonings and recipe ideas, step-by-step pressure cooking instructions, and serving suggestions to make the most of this delicious ingredient. Let’s get started!

Selecting the Best Pork Shank for Pressure Cooking

Choosing a high-quality pork shank is key. Look for shanks that:

• Have good marbling or streaks of fat running through the meat. This keeps the shank moist.

• Are trimmed of excess fat and skin. Too much fat can negatively impact flavor.

• Weigh 11⁄2 – 2 pounds each Smaller cuts may dry out

• Come from the upper portion of the leg. These contain a higher ratio of meat to bone/fat.

• Have been enhanced with a sodium solution for added moisture and flavor,

Selecting shanks with these qualities will ensure the best texture and taste after pressure cooking.

Seasoning and Flavoring Pork Shanks

One of the best parts about cooking pork shank in a pressure cooker is that you can infuse big, bold flavors into the meat. Here are some tasty seasoning ideas:

• Barbecue dry rub – Coat shanks in a mixture of brown sugar, chili powder, paprika, garlic powder, salt, and pepper

• Apple cider brine – Soak shanks for 1-2 hours in a mixture of water, apple cider vinegar, salt, and aromatics.

• Red wine marinade – Let shanks marinate for 30 mins – 1 hour in red wine, garlic, thyme, rosemary, and pepper.

• Asian glaze – Brush shanks with a glaze made of hoisin sauce, rice vinegar, sesame oil, garlic, and ginger.

Get creative with spice blends, marinades, and glazes to make each pork shank recipe unique. Apply seasonings before pressure cooking to maximize flavor infusion.

Step-by-Step Instructions for Pressure Cooking

Pressure cooking pork shank is simple with these step-by-step instructions:

1. Prep shank – Trim any excess fat or skin. Score the skin and season all over.

2. Sear shank – Heat oil in pressure cooker pot and brown shank on all sides to caramelize exterior.

3. Add flavorful liquid – Pour in broth, wine, cider, etc plus aromatics like garlic, onions, and herbs.

4. Pressure cook – Lock lid and bring to high pressure. Cook for 45-60 minutes until fall-apart tender.

5. Natural release – Allow pressure to come down naturally for 10-15 minutes before quick releasing.

6. Check doneness – Meat should be very tender and easy to shred with a fork.

7. Finish and serve – Coat in glaze or sauce if desired. Enjoy immediately or chill/freeze for later.

The high temperature and pressure produce insanely tender pork in a fraction of the normal time.

Serving Suggestions for Succulent Pork Shank

Pork shank cooked in the pressure cooker results in meat so flavorful and tender that it falls off the bone. Here are serving ideas to make the most of it:

• Pile onto sandwiches or tortas with salsa and cheese.

• Toss with barbeque sauce and serve on buns for pulled pork sandwiches.

• Shred and mix into bean chili, posole, or pasta sauce for added richness.

• Slice and add to fried rice, ramen bowls, or stir fry.

• Pair with creamy mashed potatoes or buttery polenta to balance the savory meat.

• Mix into dumpling or tamale fillings for an extra meaty bite.

• Float in hearty bean or lentil soups.

The applications are endless! Use your imagination to transform a simple cut into extraordinary pressure cooker masterpieces.

Handy Tips for Pressure Cooker Pork Shank Perfection

Follow these handy tips for the most tender, flavorful pressure cooked pork shank every time:

• Use a natural release to allow time for collagen to fully break down.

• Cut cooking time back if shank is enhanced or brined to prevent overcooking.

• Add acidic ingredients like tomato, vinegar, or citrus to help tenderize.

• Separate shanks in cooker so steam can circulate properly around each.

• Use broth or wine versus water in the pot for maximum flavor infusion.

• Let cooked shank rest 5-10 minutes before pulling meat for better moisture retention.

Mastering these simple tricks will take your pork shank to the next level!

With its meaty texture and succulent flavor, pork shank is an incredible – yet overlooked – cut perfect for pressure cooking. In just an hour you can transform a tough cut into a mouthwatering dish that rivals traditional roasts or ribs.

Bottom line – if you’re looking for an inexpensive cut that becomes meltingly tender and full of flavor when cooked under pressure, pork shank is the way to go! Give this satisfying meat a try in your next one-pot meal, soup, or sandwich filling.

Recommended Pork Shank Pressure Cooker Recipes

Here are some of my favorite flavorful recipes that transform pork shank using a pressure cooker:

• Italian Pork Shanks Ossobuco

• Mexican Pulled Pork Shank Tacos

• Pork Shanks with Sauerkraut

• Asian 5 Spice and Ginger Braised Pork Shanks

• Pork Shanks in Red Wine Sauce

• Beer Braised Pork Shanks

• Pork Shanks with Beans and Greens

With endless possibilities for infusing big, bold flavors and producing tender meat, pork shank is an ideal choice for pressure cooking. I hope these tips and recipe recommendations inspire you to give this underutilized cut a chance. Trust me, you won’t be disappointed with the succulent, fall-off-the-bone results!