°10-12 lbs uncooked portion of pork shank
°3 tablespoons Dijon mustard
°1 cup brown sugar
°1/2 c honey
°1 teaspoon cinnamon


1. Fat trim and result in a diamond pattern. This sounds bland but it also allows the fat to shift during cooking. Baking at 325 for 20 min per pound, to internal temperature is 160.
2. Meanwhile, blend mustard, brown sugar, honey & cinnamon together.
3. During the last 45 minutes of cooking, spread the glaze over the pork.
4. Cut into thin slices.

Final step: don't forget to share!