HOG WINGS RECIPES

Steps:

• Rub pork shanks and refrigerate overnight.
• On low heat, reduce the apple cider and bourbon by 50 percent.
• Add brown sugar, Dijon mustard, kosher salt and crushed red pepper.
• Allow to reduce another 25 percent until the glaze coats a spoon.
• Pre heat the oven to 350 degrees.
• Add braising ingredients to a large baking dish and braise for 2 hours, or until tender, at 350 degrees.
• For a crispy outside texture—fry the shanks at 350 degrees for 3 minutes prior to tossing in glaze.

Steps:

• Cover pork shanks with water in a large pot over medium heat; bring to a boil.
• Reduce heat to low, cover the pot, and gently simmer pork shanks until tender, about 2 hours. Skim foam that forms on the surface of water as pork cooks; pour in more water as needed. Drain pork shanks and allow to cool, about 15 minutes. Remove surface moisture with paper towels.
• Pour root beer into a saucepan over medium heat and bring to a boil. Reduce heat to medium-low and simmer until reduced to 4 cups, about 20 minutes.
• Stir apple butter and hot sauce into root beer; reduce heat to low and simmer to keep warm, stirring occasionally, while frying shanks.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently lower pork shanks into hot oil, 2 or 3 at a time, and deep-fry until meat is crisp and brown, about 3 minutes per batch. Drain on a plate lined with paper towels.
• Serve pork shanks slathered with hot apple butter sauce.