2 (1- 1/2 lb) pork shanks
Kosher salt and freshly ground black pepper
1 clove fresh garlic, minced
2 Tbsp Paprika
1 Tbsp Merquén Crushed
1 tsp dried oregano
1 tsp ground cumin
2-3 Tbsp Extra-Virgin Olive Oil
Preheat the oven to 325°F. Layer a 24″ x 24″ sheet of aluminum foil with a same-sized sheet of parchment paper. Arrange the pork shanks on the parchment paper, then season generously with salt and pepper.
On a cutting board, use the side of your knife to smash the minced garlic with a pinch of salt, making a smooth garlic paste. Transfer the garlic to a bowl and with the paprika, merquén crushed, oregano, and cumin. Stir to combine, and add just enough olive oil to create a thick paste. Rub this spice paste all over the pork shanks.
Bring up the sides of the parchment paper and foil over the pork shanks, and crimp the edges together to enclose the pork in a “packet.” Transfer the packet to a 9-by-13-inch baking dish and bake until the meat is very tender, about 4 hours. To serve, cut open the packet and serve the pork warm with its pan juices spooned over the top of the meat.