If the pork shank is brined, remove the excess salt by soaking it in a container of water. Use a large container (about 8 liters) and let the shank soak for at least 6 hours, changing the water twice.

After desalting, pat the shank dry with paper towels and refrigerate it for a couple of hours.

Before placing the shank in the Crock Pot, set up a system to keep it from touching the bottom of the pot. Use a steamer basket or rack that fits inside. This prevents the shank from cooking in its own fat.

Place the shank in the pot and gently rub it with pork lard, then sprinkle with salt.

Set the Crock Pot to low for 10 hours and close the lid to start cooking.

After cooking, the shank will be tender and juicy inside. The parts not covered by skin will be cooked, and the skin will be soft. To get a crispy texture, transfer the shank to an electric oven.

Preheat the oven to 400°F (200°C) for 10 minutes. Place a tray with water on the lower rack and a wire rack above it for the shank.

Before roasting, cover the parts of the shank not covered by skin with aluminum foil to prevent burning.

Place the shank on the middle-upper rack of the oven with a tray of water below to keep it moist. Roast at 350°F (180°C) for at least 20 minutes.

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