Step 1
Cover pork shanks with water in a large pot over medium heat; bring to a boil.
Step 2
Reduce heat to low cover the pot and gently simmer pork shanks until tender about 2 hours. Skim foam that forms on the surface of water as pork cooks; pour in more water as needed. Drain pork shanks and allow to cool about 15 minutes. Remove surface moisture with paper towels.
Step 3
Pour root beer into a saucepan over medium heat and bring to a boil. Reduce heat to medium-low and simmer until reduced to 4 cups about 20 minutes.
Step 4
Stir apple butter and hot sauce into root beer; reduce heat to low and simmer to keep warm stirring occasionally while frying shanks.
Step 5
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Step 6
Gently lower pork shanks into hot oil 2 or 3 at a time and deep-fry until meat is crisp and brown about 3 minutes per batch. Drain on a plate lined with paper towels.
Step 7
Serve pork shanks slathered with hot apple butter sauce.