At 18 Seaboard in downtown Raleigh, Chef Jason Smith serves his Cracklin’ Pork Shanks with creamy blue cheese grits and roasted garlic sautéed spinach.

Serves 6.

6 pork shanks
1 pound light brown sugar
1 pound Kosher salt
4 fresh bay leaves
4 whole Juniper berries
8 cups of water
3 cups ice

Combine all ingredients (except ice) in a deep pot and bring to a rapid boil.

As soon as the liquid comes to a boil, remove from heat and add the ice to chill the liquid. You may speed up the chilling process by placing the pot in a sink filled with water and ice cubes. Place pork shanks in a large plastic container and once liquid is completely chilled, pour brine over pork shanks and chill overnight (or for at least 24 hours) in the refrigerator.

Preheat the oven to 275°. Remove pork from the brine and place in a 5 qt. oven-safe Dutch oven. Brush shanks with a ratio of 80% canola oil and 20% olive oil making sure pork is completely covered.

Cover the Dutch oven with aluminum foil and bake inthe oven for 3 hours. Remove from the oven, and allow the pork to rest in the oil. Once the oil has cooled, transfer the Dutch oven to the refrigerator overnight. Next day, remove the pork shanks from the oil and drain. Preheat a large skillet over medium high heat. Add enough of the braising oil to the pan to “pan fry” the pork until crispy on all sides.