5-Ingredient Slow Cooker Pork Hocks

Description

These 5-Ingredient Slow Cooker Pork Hocks are an incredibly simple comfort-food dinner made with tender pork hocks slowly simmered until the meat becomes rich, juicy, and fall-apart tender. With only five main ingredients, this recipe proves you don’t need a long shopping list to create deep, satisfying flavor. Pork hocks are cooked low and slow with onion, garlic, savory broth, and a simple seasoning blend, allowing the collagen and connective tissue to soften beautifully while creating a flavorful cooking liquid. Serve the tender pork with mashed potatoes, cabbage, beans, rice, or roasted vegetables for a hearty family meal that’s especially good when you want an easy set-it-and-forget-it dinner.

Ingredients

• 4 fresh pork hocks, approximately 3½–4 lbs total
• 1 large yellow onion, thickly sliced
• 5 garlic cloves, smashed or minced
• 2½ cups low-sodium chicken or beef broth
• 2 tsp all-purpose seasoning blend

Optional Pantry Seasonings

• ½ tsp freshly ground black pepper
• Salt, only if needed
• Fresh parsley for serving, optional

Step-by-Step Instructions

1. Remove the pork hocks from their packaging and pat them thoroughly dry with paper towels.
2. Check the skin and trim away any excessively loose pieces of fat if desired. Don’t remove all the skin and fat because they contribute flavor and richness during slow cooking.
3. Sprinkle the pork hocks evenly with the all-purpose seasoning blend and optional black pepper.
4. Rub the seasoning over all sides of each pork hock so the meat is evenly coated.
5. Slice the yellow onion into thick pieces.
6. Arrange approximately half of the sliced onion across the bottom of a 6-quart slow cooker.
7. Add half of the smashed or minced garlic over the onions.
8. Place the seasoned pork hocks into the slow cooker, arranging them in a single layer whenever possible.
9. Scatter the remaining onion and garlic around and over the pork.
10. Slowly pour the chicken or beef broth around the pork hocks.
11. You don’t need to completely submerge the pork. The meat will release additional juices as it cooks.
12. Cover the slow cooker securely with the lid.
13. Cook on LOW for approximately 8–10 hours for the most tender result.
14. Alternatively, cook on HIGH for approximately 5–6 hours, although the LOW setting generally gives the connective tissue more time to soften.
15. Avoid repeatedly opening the lid while the pork cooks because each opening releases heat and can extend the cooking time.
16. Begin checking the pork toward the end of the recommended cooking period.
17. The pork hocks are ready when the meat is extremely tender and pulls away easily from the bone.
18. For food safety, pork should reach at least 145°F (63°C) with a rest, but pork hocks cooked for tenderness will typically reach a substantially higher internal temperature during slow cooking.
19. Carefully remove the cooked pork hocks from the slow cooker using large tongs.
20. Transfer them to a serving platter and loosely cover with foil.
21. Allow them to rest for approximately 10 minutes.
22. Meanwhile, skim excessive fat from the surface of the cooking liquid with a spoon or fat separator.
23. Taste the broth before adding additional salt because both the seasoning blend and broth may already contain plenty of sodium.
24. For a more concentrated sauce, transfer some cooking liquid to a saucepan and simmer for 5–10 minutes until slightly reduced.
25. If you prefer serving the pork off the bone, carefully remove the skin and bones once the meat is cool enough to handle.
26. Pull the tender pork into large chunks with two forks.
27. Spoon some of the warm cooking juices and softened onions over the meat.
28. Garnish with optional fresh parsley and serve immediately.

Tips

• Cook pork hocks low and slow. They’re naturally rich in connective tissue, so long cooking creates the tender texture you’re looking for.
• Fresh pork hocks and smoked pork hocks taste quite different. This recipe works with either, but smoked hocks will create a much smokier and usually saltier finished dish.
• If using smoked pork hocks, choose low-sodium broth and wait until the end before adding any salt.
• Don’t completely cover the pork with broth. Slow cookers retain moisture, and the pork will release additional liquid.
• For crispy skin, transfer the cooked hocks to a foil-lined baking sheet and briefly broil them after slow cooking. Watch closely because they can brown quickly.
• The flavorful cooking liquid is excellent spooned over mashed potatoes or rice.
• Add cabbage or beans if you want to stretch the recipe into a larger family meal, although these would technically take it beyond five ingredients.

Notes

Pork hocks contain bone, skin, fat, and connective tissue, so the amount of edible meat will be considerably less than their total uncooked weight. Plan accordingly when serving a larger group. Refrigerate leftovers promptly in an airtight container with some of the cooking liquid and use within 3–4 days. The chilled cooking liquid may become gelatinous because of the natural collagen from the pork; this is normal and it will liquefy again when heated.

Q&A

Can I use smoked pork hocks?
Yes. Smoked pork hocks work very well, but they provide a stronger smoky flavor and can contain considerably more sodium. Use low-sodium broth and season carefully.
Do pork hocks need to be browned first?
No. They can go directly into the slow cooker. Browning is optional if you want additional roasted flavor.
How do I know when pork hocks are done?
They should be extremely tender, with the meat easily separating from the bone. If they’re still tough, continue slow cooking and check again later.
Can I cook potatoes with the pork?
Yes. Large potato chunks can be added, although doing so turns this into more than a five-ingredient recipe.
What should I serve with pork hocks?
Mashed potatoes, braised cabbage, sauerkraut, beans, rice, collard greens, roasted vegetables, or crusty bread are excellent choices.

Servings

Makes approximately 4 servings

Nutrition (Approx. Per Serving)

• Calories: 510
• Protein: 42g
• Carbohydrates: 6g
• Fat: 34g
• Saturated Fat: 12g
• Fiber: 1g
• Sugar: 2g
• Sodium: 690mg
• Cholesterol: 145mg
• Potassium: 650mg
  Nutritional values are estimates and can vary significantly depending on the size and fat content of the pork hocks, whether fresh or smoked hocks are used, the broth, seasoning blend, and portion size.