How to Cook Smoked Pork Hocks in a Crock-pot

A pork hock, often called a ham knuckle, is cut from the area on the hog where the foot attaches to the leg. Pork hock is commonly smoked to tenderize the meat and infuse it with a rich flavor before cooking with other ingredients. Cooking smoked pork hocks in a Crock-pot requires only a few base ingredients to produce a flavorful dish with tender meat.

Things You'll Need

  • 1 1/4 cup dry beans
  • Saucepan
  • Strainer
  • 4 cups chicken broth
  • 2 bay leaves
  • 1/2 tsp. ground pepper
  • 1 medium white onion
  • 1 green sweet pepper
  • Cutting board
  • Sharp knife

Instructions

  1. Place dry beans of your choice into a saucepan and cover with water. Bring the water to a low boil over medium heat on a stove top. Boil for 10 minutes, then remove from heat. Leave the beans to set for one hour.

  2. Combine chicken broth, bay leaves and ground pepper in a Crock-pot set to high heat.

  3. Place the medium white onion and green sweet pepper onto a clean cutting board. Chop into small pieces using a sharp knife. Discard onionskin and pepper seeds before adding the chopped vegetables into the Crock-pot.

  4. Strain the beans and pour them into the Crock-pot.

  5. Place three to five smoked pork hocks into the Crock-pot and cook on low heat for eight hours.

  6. Remove the pork hocks and cut the meat off the bones with a sharp knife. Chop the meat into bite-sized pieces and stir back into the mixture in the Crock-pot before serving.

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