Pork Knuckle (hock/shank)

Cut from the lower half of the leg, just above the trotter. Low temperature and longer cook time in the oven, crock-pot, or smoker yields succulent, fall-off-the-bone meat. Or confit it for the best thing you've ever had, then maybe you shred the meat and pack it in a jar to make rillettes and bring it to the beach for the best picnic you've ever had, just add baguette. Or make the other best thing you’ve ever had which would be crispy pork knuckle