Creole Pork Shanks with Sweet Potato Gravy

Creole Pork Shanks with Sweet Potato Gravy

Sandra L. Garth

"Smoked pork shanks slow cooked with Swanson® Chicken Broth, vegetables and herbs. The seasoned vegetables are then blended with cooked sweet potatoes for a zesty gravy. Serve this over rice for a delicious alternative to the traditional Thanksgiving meal of turkey and stuffing."
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6 h 25 m servings 421 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 2270 mg
  • 91%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Rub sweet potatoes with vegetable oil and wrap in aluminum foil.
  2. Place sweet potatoes in preheated oven. Bake until soft, about 1 hour. When cool enough to handle, peel, and cut into 1-inch chunks.
  3. Season pork shanks on all sides with black pepper and cayenne pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Cook shanks on all sides until nicely browned on all sides, about 10 minutes total time. Transfer the pork shanks to a slow cooker.
  5. Saute onion, celery, bell pepper, and garlic in the skillet, scraping the browned bits from the bottom. Cook over medium heat until softened, about 5 minutes.
  6. Stir in 4 cups Swanson(R) Chicken Broth and diced tomatoes; bring to a boil. Add bay leaves and thyme and continue to simmer until mixture reduces slightly, about 10 minutes. Pour mixture into slow cooker with the pork shanks. Cook on high until tender, about 6 hours. Transfer pork shanks to a platter; tent with foil to keep them warm.
  7. Remove half of the vegetables from the cooking liquid (save for another use or discard). Transfer the remaining veggies and all of the liquid to a blender or food processor. Add the cooked sweet potato chunks. Process until smooth, about 1 minute.
  8. If the mixture is too thick, add 2 tablespoons at a time of chicken broth until it is to your desired consistency for gravy.
  9. Spoon sweet potato gravy over servings of the pork shanks.


  • Cook's Note:
  • If pork shanks are whole, ask your butcher to cut them in half. In addition, smoked pork shanks are slightly salty, so no additional salt was added. Taste for seasoning after the shanks and vegetables have cooked and adjust seasoning if necessary.
  • Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

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