Pork Hocks Recipe Slow Cooker: Fall-Off-The-Bone Flavor!

There’s something undeniably comforting about the aroma of slow-cooked pork wafting through the house. And when it comes to delivering maximum flavor with minimal effort, pork hocks are a true champion. This humble cut of meat, often overlooked, is packed with collagen and connective tissue that, when cooked low and slow, transforms into incredibly tender, melt-in-your-mouth goodness. Our slow cooker pork hocks recipe is the perfect way to unlock this hidden potential, resulting in a rich, flavorful dish that’s surprisingly versatile. Get ready to experience pork hocks like never before!

Why This Recipe Works

This recipe capitalizes on the strengths of both pork hocks and slow cooking. Here’s why it’s a winning combination:

• Slow Cooking Magic: The low, consistent heat of the slow cooker allows the collagen in the pork hocks to break down slowly, resulting in an incredibly tender and succulent texture. This long cooking process also ensures that the flavors of the seasonings and aromatics fully penetrate the meat.
• Flavor Bomb: Pork hocks are naturally rich in flavor. This recipe enhances that natural richness with a carefully selected blend of seasonings, including smoked paprika, garlic powder, onion powder, and a touch of cayenne pepper for a subtle kick.
• Minimal Effort: This is a true set-it-and-forget-it recipe. After a quick sear (optional but recommended), simply toss the pork hocks into the slow cooker with the other ingredients, and let it work its magic.
• Versatile: The cooked pork hocks can be used in a variety of dishes. Shred the meat and use it in tacos, sandwiches, soups, stews, or even as a topping for nachos. The flavorful cooking liquid can also be reserved and used as a base for soups or stews.
• Budget-Friendly: Pork hocks are typically a very affordable cut of meat, making this a great option for feeding a crowd on a budget.

Ingredients

• 2-3 lbs Pork Hocks (about 2-3 large hocks)
• 1 tbsp Olive Oil (optional, for searing)
• 1 large Onion, chopped
• 2-3 cloves Garlic, minced
• 1 tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Dried Thyme
• 1/4 tsp Cayenne Pepper (optional, for heat)
• 1 tsp Salt (or to taste)
• 1/2 tsp Black Pepper (or to taste)
• 4 cups Chicken Broth (or water)
• 1 Bay Leaf
• 1 tbsp Apple Cider Vinegar (optional, for added tang)

Instructions

1. Sear the Pork Hocks (Optional): This step adds extra flavor and color to the pork. Heat olive oil in a large skillet over medium-high heat. Sear the pork hocks on all sides until browned, about 2-3 minutes per side. This step can be skipped if you’re short on time, but it does enhance the overall flavor.
2. Prepare the Slow Cooker: Place the chopped onion and minced garlic in the bottom of the slow cooker.
3. Season the Pork Hocks: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and black pepper. Rub the seasoning mixture all over the pork hocks.
4. Add to Slow Cooker: Place the seasoned pork hocks on top of the onion and garlic in the slow cooker.
5. Add Broth and Bay Leaf: Pour the chicken broth (or water) over the pork hocks, ensuring they are mostly submerged. Add the bay leaf and apple cider vinegar (if using).
6. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The pork hocks are done when the meat is falling off the bone and easily shredded with a fork.
7. Shred the Pork: Once the pork hocks are cooked, carefully remove them from the slow cooker. Let them cool slightly before shredding the meat with two forks. Discard the bones and any excess fat.
8. Serve: Serve the shredded pork with your favorite sides or use it in your desired dish. Don’t forget to reserve the flavorful cooking liquid for soups, stews, or sauces!

Tips for Success

• Don’t Skip the Sear (If Possible): Searing the pork hocks before slow cooking adds a layer of flavor and color that you won’t get otherwise.
• Adjust Seasoning to Taste: Feel free to adjust the seasoning amounts to your liking. If you prefer a spicier dish, add more cayenne pepper.
• Use Quality Broth: The quality of your chicken broth will impact the overall flavor of the dish. Use a good quality store-bought broth or homemade broth for the best results.
• Don’t Overcrowd the Slow Cooker: Make sure the pork hocks are not overcrowded in the slow cooker. If necessary, cook them in batches.
• Check for Doneness: The pork hocks are done when the meat is falling off the bone and easily shredded with a fork. Cooking time may vary depending on your slow cooker.
• Degrease the Cooking Liquid: After cooking, you can easily remove excess fat from the cooking liquid. Let the liquid cool slightly, then skim off the fat that rises to the top. Alternatively, you can use a fat separator.

Storage Instructions

Refrigerating:

• Store leftover shredded pork hocks in an airtight container in the refrigerator for up to 3-4 days.
• Store the cooking liquid separately in an airtight container in the refrigerator for up to 3-4 days.

Freezing:

• Store leftover shredded pork hocks in an airtight freezer-safe container or freezer bag for up to 2-3 months.
• Store the cooking liquid separately in an airtight freezer-safe container or freezer bag for up to 2-3 months.
• When ready to use, thaw the pork hocks and cooking liquid in the refrigerator overnight.

FAQ

Q: Can I use water instead of chicken broth?

A: Yes, you can use water instead of chicken broth, but the flavor will be less rich. If using water, consider adding a bouillon cube or some extra seasonings to compensate.

Q: Can I add vegetables to the slow cooker?

A: Absolutely! Root vegetables like carrots, potatoes, and parsnips can be added to the slow cooker along with the pork hocks. Add them in larger chunks so they don’t become mushy during the long cooking time.

Q: What are some good side dishes to serve with pork hocks?

A: Pork hocks are delicious with a variety of side dishes, including mashed potatoes, rice, cornbread, collard greens, beans, and coleslaw.

Q: Can I use a pressure cooker instead of a slow cooker?

A: Yes, you can use a pressure cooker. Follow the same steps for searing and seasoning the pork hocks. Then, add them to the pressure cooker with the onion, garlic, broth, bay leaf, and apple cider vinegar. Cook on high pressure for 45-60 minutes, followed by a natural pressure release.

Q: Can I make this recipe in a Dutch oven?

A: Yes, you can. Follow the same steps for searing and seasoning. Place the pork hocks in the Dutch oven with the other ingredients. Bring to a simmer on the stovetop, then cover and transfer to a 325°F (160°C) oven for 3-4 hours, or until the meat is falling off the bone.

Conclusion

This slow cooker pork hocks recipe is a testament to the fact that simple ingredients and minimal effort can yield incredible results. The tender, flavorful pork, infused with smoky paprika and aromatic herbs, is a true delight. Whether you’re looking for a comforting weeknight meal or a budget-friendly option for a crowd, this recipe is sure to impress. So, grab some pork hocks, fire up your slow cooker, and get ready to experience fall-off-the-bone flavor that will leave you craving more. Enjoy!