Nikolay_Donetsk/iStock/GettyImages

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.

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.

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

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.

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

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

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.

Tip

Always let food cool to room temperature before refrigerating to reduce the chance of bacterial growth.

Video of the Day

About the Author

Serena Styles

Serena Styles is a Colorado-based writer who specializes in health, fitness and food. Speaking three languages and working on a fourth, Styles is pursuing a Bachelor's in Linguistics and preparing to travel the world. When Styles isn't writing, she can be found hiking, cooking or working as a certified nutritionist.