A pork hock is the lower leg of the pig and the meat from a pork hock can make the best pork barbecue you have ever tasted – the meat is so tender and flavorful.
- Pork hocks
- Garlic powder or salt
- Onion powder or salt
- Black pepper
- Sweet Baby Ray’s Barbecue Sauce (or another one, if you prefer)
- Put hocks in a slow cooker. You can put in as many as you can fit, and you don’t need to thaw them first, but you can.
- Do not add any liquid.
- Liberally coat with garlic powder and onion powder and black pepper
- Add salt (about ½ teaspoon per hock). DO NOT ADD SALT IF YOU USED GARLIC AND ONION SALT RATHER THAN POWER.
- Cook on Low in the slow cooker for 12 hours (overnight is great)
- Before removing the hocks, make sure that the meat comes easily off the bones. If not, cook on High for another 2 hours. (Not usually necessary)
- Remove hocks from the slow cooker with a slotted spoon and set aside to cool.
- When cool enough, with your hands separate the lean meat from the bones and tendons.
- Cut or tear the meat into 1-inch pieces and lay in a shallow baking dish
- Liberally cover the hocks with barbecue sauce. Stir to make sure the sauce covers all the meat.
- Bake in an oven for 2 hours at 300 degrees, or
- Put in a gas grill, not over the heat, for 2 hours.
If you want to make the meat really special, put some wet hickory wood chips in a chip container over the fire and add smoke to the hocks.
By the way, if you save the broth that remains from cooking the hocks, it is a fabulous liquid (along with some more water) for cooking dried beans.