How to Cook Bacon Hock in Slow Cooker: Tender, Smoky Magic Awaits!

Hey there food lovers! If ya ain’t tried cookin’ a bacon hock in a slow cooker yet lemme tell ya, you’re missin’ out on some serious comfort food vibes. This underrated cut of pork turns into melt-in-your-mouth goodness with minimal effort, thanks to the magic of slow cookin’. At our house, it’s a go-to for hearty meals that warm ya up from the inside out, especially on them chilly nights. So, grab yer slow cooker, and let’s dive into how to cook bacon hock in a slow cooker for some downright yummylicious results!

What’s a Bacon Hock, Anyway?

Before we get to the nitty-gritty, let’s chat about what a bacon hock even is. Also called a ham hock or pork knuckle, it’s a cut from the lower leg of the pig, right around the ankle area. It’s a tougher piece of meat, loaded with connective tissue and fat, which might sound like a pain, but trust me, that’s exactly why it’s perfect for slow cookin’. When you let it simmer low and slow, all that collagen breaks down, givin’ ya tender, juicy meat that just falls off the bone.

What makes it extra special? It’s usually cured and smoked, so it’s got this deep, smoky flavor that’s outta this world. It’s like bacon’s tougher, meatier cousin, and it adds a punch of richness to anything ya cook with it. Soups, stews, casseroles—you name it, bacon hock can do it. Plus, it’s super budget-friendly, often costin’ just a few bucks for a piece that feeds a crowd.

Why Use a Slow Cooker for Bacon Hock?

Now ya might be wonderin’ why bother with a slow cooker? Well, lemme break it down for ya

• Convenience, baby! Just toss everything in, set it, and forget it. No need to hover over a stove for hours.
• Tender as heck: The low, slow heat works wonders on tough cuts like hock, makin’ it so soft you can shred it with a fork.
• Flavor explosion: The long cook time lets that smoky goodness soak into every bite, plus it mixes with other ingredients for a killer dish.
• No hot kitchen: Unlike usin’ an oven, a slow cooker won’t heat up yer whole house—perfect for any season.
• Flexible timin’: Most recipes take 6-10 hours on low, so ya can start it in the mornin’ and come home to dinner ready to go.

I’ve cooked bacon hock on the stovetop before, but man, the slow cooker just makes life easier. It’s like havin’ a personal chef doin’ the hard work while I binge-watch my fave shows.

How to Cook Bacon Hock in Slow Cooker: The Basic Steps

Alright, let’s get to the good stuff. Here’s the general way to cook a bacon hock in a slow cooker before we dive into some specific recipes. Don’t worry, I’ll keep it simple and clear so ya can follow along no problem.

1. Pick Yer Hock: Go for a smoked bacon hock if ya want that rich, classic flavor. Fresh ones work too, but they might need extra seasonin’. A 1-2 pound hock feeds about 4-6 peeps; grab a bigger 3-4 pounder for a larger crew.
2. Prep It Right: If it’s smoked, ya don’t gotta do much—just give it a quick rinse if ya want. Pat it dry with paper towels to avoid splatterin’ if ya brown it. Fresh hocks might need a brine or smokin’ beforehand, but we’ll stick with smoked for now.
3. Brown for Bonus Flavor: This step ain’t mandatory, but I swear by it. Heat up a skillet over medium-high, and sear that hock on all sides for 3-5 minutes each. It renders some fat and locks in a deeper taste. If yer short on time, skip it.
4. Set Up the Slow Cooker: Pop the hock into yer slow cooker. Make sure the flat side is down if it’s got one. Add yer liquid—chicken broth, water, or even a splash of beer—about a third to halfway up the hock. Don’t drown it; ya want it to braise, not boil.
5. Cook Low and Slow: Cover it up and set it to low for 6-10 hours. The exact time depends on the size of yer hock, but ya’ll know it’s done when the meat shreds easy with a fork. Don’t crank it to high to speed things up—it can make the meat tough.
6. Shred and Serve: Once it’s done, pull the hock out (careful, it’s hot!), let it cool a tad, then shred the meat off the bone with two forks. Toss out the bones and any fatty bits ya don’t want. Mix the meat back into the liquid or dish for max flavor.

That’s the basic game plan. Now, let’s spice things up with some specific recipes that’ll have yer family beggin’ for seconds.

Recipe 1: Slow-Cooked Bacon Hock and Veggie Soup

If yer lookin’ for a hearty bowl of comfort, this soup is where it’s at. It’s packed with veggies and that smoky hock flavor. Here’s how we do it at my place.

Ingredients

• 1 smoked bacon hock (about 2 lbs)
• 1 onion, diced up
• 3 cloves garlic, minced fine
• 3 carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 medium potatoes, peeled and cubed
• 6-8 cups chicken broth (enough to cover most ingredients)
• 2 bay leaves
• A handful of kale or spinach, chopped rough
• Salt and pepper to taste
• A squeeze of lemon juice (optional, for brightness)

Instructions

1. Brown that hock in a skillet if ya got the time, then plop it into the slow cooker.
2. Toss in the onion, garlic, carrots, celery, potatoes, and bay leaves around the hock.
3. Pour in the chicken broth ‘til it almost covers everything—don’t overdo it.
4. Set the slow cooker to low and let it go for 8-10 hours. Yer veggies should be soft, and the meat fallin’ apart.
5. Fish out the hock, shred the meat, and chuck it back in. Ditch the bones and bay leaves.
6. Stir in the kale or spinach and let it cook another 5-10 minutes ‘til it wilts down.
7. Add a splash of lemon juice if ya like a lil’ zing, then season with salt and pepper.

Serve this bad boy with some crusty bread for dippin’. It’s perfect for a cold day or when yer feelin’ under the weather. The hock gives it a smoky depth that just can’t be beat.

Recipe 2: Bacon Hock and Bean Stew

This stew is a stick-to-yer-ribs kinda meal. Beans and bacon hock are a match made in heaven, and it’s super fillin’. Let’s whip it up!

Ingredients

• 1 bacon hock (1.5-2 lbs)
• 2 cups dried beans (like navy or Great Northern), soaked overnight
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Rinse and drain them soaked beans. Add ‘em to the slow cooker.
2. Brown yer hock if ya want, then nestle it in with the beans.
3. Throw in the onion, carrots, celery, garlic, and thyme. Pour the broth over it all.
4. Cook on low for 8 hours or until the beans are tender and the hock is fall-apart ready.
5. Pull out the hock, shred the meat, and mix it back into the stew. Toss the bone and any fat.
6. Taste and add salt or pepper as needed.

I love servin’ this over rice or with a big ol’ slice of cornbread. It’s hearty enough to keep ya full for hours, and the smoky flavor from the hock soaks right into them beans.

Recipe 3: Glazed Bacon Hock with Pineapple

Wanna switch things up with a sweet and savory twist? This glazed hock recipe got a Christmas ham vibe but without the crazy price tag. It’s a crowd-pleaser, lemme tell ya.

Ingredients

• 1 bacon hock (around 2 lbs)
• 1 can pineapple pieces (about 15 oz) with juice
• 1/4 cup honey
• 1 tbsp wholegrain mustard
• 4 whole cloves
• 1/4 cup dried cranberries
• Fresh herbs for garnish (optional)

Instructions

1. Peel off the rind from the hock if it’s got one, then place it in the slow cooker.
2. Dump the pineapple pieces and juice in there. Mix the honey, mustard, cloves, and cranberries in a bowl, then spoon it over the hock.
3. Cover and cook on high for 4-4.5 hours. Yeah, high works here ‘cause of the glaze.
4. Once done, slice the meat off the bone. Serve with mashed taters, spoonin’ the glaze and pineapple bits over top.
5. Sprinkle some fresh herbs if ya feelin’ fancy.

This dish got a sweet kick that balances the smokiness. My kids go nuts for it, and it’s a fun way to mix up the usual hock routine.

Recipe 4: Bacon Hock and Potato Casserole

Last but not least, this casserole is pure comfort. Creamy potatoes and tender meat? Yes, please!

Ingredients

• 1 bacon hock (2 lbs or so)
• 4 medium potatoes, peeled and chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp thyme
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped chives or hot sauce for toppin’

Instructions

1. Place the hock, potatoes, onion, garlic, thyme, salt, and pepper in yer slow cooker.
2. Add the broth, stir a bit, then cover and cook on high for 4 hours or ‘til potatoes are soft.
3. Take out the hock and let it cool a few minutes. Shred the meat and set aside.
4. Use a blender or immersion blender to puree the potato mix ‘til creamy but still a lil’ chunky.
5. Stir in the cream and the shredded hock meat.
6. Serve in bowls with chives or a dash of hot sauce for some extra kick.

This one’s like a hug in a bowl. It’s great for a cozy night in, and the leftovers (if ya got any) taste even better the next day.

Tips for Servin’ and Storin’ Yer Bacon Hock

Now that ya got yer hock cooked up, here’s some quick tips to make sure it stays awesome:

• Let it cool a bit: Don’t burn yerself! Give the hock a few minutes after cookin’ before ya start shreddin’ or cuttin’.
• Season the juice: That leftover liquid in the slow cooker? It’s gold. Add some salt and pepper, and use it as a broth or gravy.
• Pair it up: Serve with sides like coleslaw, sweet taters, or fresh bread to soak up them juices.
• Store smart: Leftovers go in an airtight container in the fridge for up to 3-4 days. Reheat ‘til pipin’ hot.
• Freeze for later: Got too much? Freeze portions in freezer bags for up to 3 months. Just thaw overnight in the fridge before usin’.

Creative Ways to Use Leftover Bacon Hock

Don’t let no leftovers go to waste! Here’s some ideas I’ve tried that work a treat:

• Toss shredded hock into scrambled eggs or omelets for a breakfast boost.
• Mix it into salads or top a baked potato for a quick lunch.
• Add it to pasta dishes or risottos for extra meaty flavor.
• Use it in sandwiches or tacos with some spicy slaw—trust me, it’s fire.
• Stir into greens like collards or kale for a Southern-style side.

I’ve even thrown leftovers into a chili once, and it was a total game-changer. Get creative with it!

Why Bacon Hock Should Be Yer Next Slow Cooker Star

Man, if ya ain’t sold on bacon hock yet, I dunno what to tell ya. It’s cheap, flavorful, and so dang versatile. Whether yer makin’ a soup to warm up in winter or a glazed dish for a special dinner, the slow cooker turns this tough cut into somethin’ magical. I’ve been cookin’ it for years, and every time, it’s like a lil’ celebration at the table.

So, next time yer at the butcher or grocery, grab a bacon hock and give it a whirl. Follow these steps and recipes, play around with yer fave flavors, and watch how it becomes a family fave. Got questions or a killer hock recipe of yer own? Drop a comment—I’d love to hear how ya make yours! Happy cookin’, y’all!

Pork hocks in a slow cooker typically require 6-8 hours on low or 3-4 hours on high. The exact cooking time can vary depending on the size of the hocks and your specific slow cooker model.