Celebrate Oktoberfest and the changing of the weather with this hearty and delicious Smoked Pork Shank Recipe that is sure to be a showstopper. 

Instructions

1. In a skillet, lightly toast the white peppercorns and carways just until they become fragrant (toast separately)
2. Put toasted peppercorns and caraway seeds into a spice grind and coarsely grind
3. In a separate bowl, mix peppercorns and caraway seeds and remaining dry ingredients
4. Rinse and pat the pork shanks dry with a paper towel
5. Score the skin about every 2 inches all the way around the shank. Make sure to cross hatch the skin.
6.  Lightly oil the shanks and season w/ the seasoning mix be careful to get some spices underneath the skin at the score marks
7.  Heat smoker to an ambient temperature of 250 degrees.
8. If using wood as fuel, I recommend hickory as it works well with the flavor profile of the shanks
9. Insert an internal meat probe into the thickest part of the shank
10. Smoke until internal temperature is approximately 190 to 200 degrees
11. Remove shanks and lightly tent with foil
12. Heat grill to searing temperature - anywhere from 500 to 600 degrees
13. Sear pork shank skin rotating every 3 to 5 minutes until skin is crispy
14. Remove from grill and server immediately.
15. Skin should be crispy and meat should be fork tender.