tender and the pork shanks are fall-off-the-bone soft. The meat should pull away easily with a fork and the beans should be creamy inside, not chalky.
About halfway through cooking (around the 4–5 hour mark), check the level of liquid. If the beans are no longer submerged, add just enough hot water to cover them again by about 1/2 inch. Avoid adding too much—this dish should finish with a thick, stew-like consistency rather than a thin soup.
Once
