Balsamic BBQ Pork Shank
Stovetop: Hold at a frozen state 0-15°F until time of use. Thaw under refrigeration for approximately 12-24 hours at or below 40°F. Place thawed bag in a pot of boiling water or steamer; heat to an internal temperature of 165°F. Heat time varies by product (13-25 minutes); bone-in cuts on the higher end) Remove meat portion onto serving plate, close top of bag and shake to emulsify the remaining sauce. For best results, heat from thawed state. To heat from frozen state, add 4-9 minutes to heat time.

Balsamic BBQ Pork Shank
Fully Cooked Pork Shank, Hickory And Brown Sugar Barbecue Sauce (High Fructose Corn Syrup, Distilled Vinegar, Tomato Paste, Modified Food Starch, Brown Sugar, Contains 2% Or Less Of: Salt, Natural Smoke Flavor, Pineapple Juice Concentrate, Spices, Caramel Color, Sodium Benzoate As A Preservative, Molasses, Corn Syrup, Garlic, Sugar, Tamarind, Natural Flavor), Balsamic Vinegar (Contains Naturally Occurring Sulfites), Pork Glace (Water, Pork Bones, Carrots, Celery, Onions, Tomato Paste, Parsley Stems, Bay Leaves), Seasoning Rub (Salt, Sugar, Black Pepper, Paprika, Nutmeg, Sage, Cayenne And Crushed Red Pepper), Kosher Salt.