Braised Pork Shanks
Pork shanks, which come from the front leg of the pig, can be chewy when cooked incorrectly. When prepared properly, however, they become succulent and flavorful. Tim Love thinks the best way to cook them is in a long, slow braise, as in the recipe here. Don't let the liquid boil, he warns, or it will toughen the meat.
To make Pulled Pork and Goat Cheese Quesadillas: Reserve 2 pork shanks and 1/2 cup of pork gravy.
Slideshow: More Braising Recipes