Pork hocks are the front or back cut of meat from the pig's ankle and include the bone. If they are from the back legs, they are usually referred to as ham hocks but are treated the same as pork hocks. Crock-Pot recipes for pork or ham hocks are usually simple but time-consuming as they are slow-cooked for at least 4 hours and are used in soups and stews, usually with herbs and canned or dried beans that have been soaked overnight and drained.
Slow-Cooker Pinto Beans with Pork Hocks
Prep time: 8 hours 10 minutes
Cook time: 5 hours
Ready in: 13 hours 10 minutes
- 1 pound dry pinto beans
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 pound pork or ham hock
- 4 cups water
- House seasoning or salt and pepper, to taste.
- Wash and soak the dried pinto beans in cold water overnight or at least for 8 hours. In a separate pot, cover the hocks in water and soak for 2 to 24 hours in the refrigerator, depending on the desired salt level of the broth.
- Drain the beans and add to the slow cooker. Stir in chili powder and oregano. Add hocks and soaking liquid to the slow cooker, adding additional water until the ham hocks are completely covered. Add onion, stir well and season with salt and pepper of house seasoning. Cover and cook on high until bean are tender, about 5 hours.
- Alternatively, use House Seasoning to taste in place of salt and pepper. Mix 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder. Use to season soups and other dishes. It can be stored in an air-tight container for up to 6 months.