Slow Cooked Pork Hocks

For the Bavarian version with crispy skin, try these Crispy Pork Knuckles or Schweinshaxe. While the crispy knuckles are typical for the South of Germany, the pork hocks with sauerkraut are typical for the Northern part of the country.

Ingredients: 11 + salt & pepper | Prep Time: 20 minutes | Cook Time: 8 hours | Servings: 4 | Difficulty: Easy

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And if you would like to try more traditional German recipes, you could make this delicious German Beef Soup or a Zwetschgenkuchen for dessert.

Recipe ingredients

Pork hocks and pork knuckles are names for the same cut: the lower part of the pig's leg, just above the foot. The connective tissue softens during the long cooking time, making the meat tender and giving the cooking liquid body.

• You will need two large pork hocks with a total weight of approximately 3.3-4.4 lb/ 1.5-2 kg. Choose meatier hocks from the rear legs if possible; front hocks tend to contain more bone and less meat.
• Use fresh, uncured, and unsmoked pork hocks for this recipe. Ham hocks are usually cured or smoked and are much saltier, so they are not a direct substitute.
• If you can't find pork hocks in a regular supermarket, ask a butcher to order them. German, Eastern European, Italian and Asian food shops may also carry them.

Sauerkraut: You will need 28 oz/ 800 g sauerkraut from a jar, can or bag.

• Drain it if there is a noticeable amount of liquid in the package. It doesn't have to be squeezed completely dry, and a little brine is fine. Don't rinse it.
• I usually use German sauerkraut, such as Mildessa or Hengstenberg, because its texture and acidity suit this dish. These brands are also perfect for Cooking German Sauerkraut.

Lard: This is the traditional choice, but vegetable oil works as well. Other ingredients: Onion and apple, stock, and spices like Bay leaves, caraway seeds, black peppercorns, and whole cloves.

Use whole cloves - the spice, not garlic. See the recipe card for full information on ingredients and quantities. How to cook pork hocks in the slow cooker?

Step #1: Heat the lard or oil in a large pan over medium-low heat. Cook the onion for about 3 minutes. Add the apple and cook for another 2 minutes.

Step #2: Add the apple and cook for another 2 minutes. Step #3: Sprinkle the sugar and let it caramelize lightly for 2 minutes. Add the drained sauerkraut, bay leaves, caraway seeds, peppercorns, whole cloves, and a little salt.

Stir and transfer to the slow cooker. Step #4: Add stock and seasoned meat.

Cover and cook on low for 7 - 9 hours, turning the hocks halfway through the cooking time. How long do pork hocks take in the slow cooker? Cook the pork hocks on low for 7-9 hours.

The exact time depends on their size and on your slow cooker. Newer slow cookers often cook faster than older models with heavy ceramic inserts.

Begin checking after 7 hours. If the meat still feels firm around the bone, cover the cooker and continue cooking. I turn the hocks once halfway through so that both sides spend some time in the sauerkraut and cooking liquid.

Cooking pork hocks without a slow cooker

• Prepare the onion, apple and sauerkraut in a large Dutch oven or another heavy pot with a well-fitting lid.
• Add the stock and spices, then place the seasoned pork hocks on top.
• Cover and cook gently on the stovetop for 1½-2 hours, turning the hocks halfway through.
• Check the liquid when you turn the meat. Add a little more stock or water if the pot looks dry. Continue cooking until the pork pulls easily from the bone.

Tips

• Buy fresh, uncured, and unsmoked pork hocks rather than ham hocks.
• Choose rear hocks if possible because they usually contain more meat.
• Drain excess sauerkraut liquid, but don't rinse the sauerkraut.
• Use low-sodium stock and season cautiously at the beginning.
• Cook the hocks on low. The long cooking time is what softens the connective tissue. Check the meat after 7 hours rather than relying on the time alone.
• Turn the hocks carefully; the meat can begin falling from the bone toward the end.

Leftovers

Refrigerate: Remove the meat from the bones before refrigerating leftovers. Store the pork and sauerkraut together in a covered container for up to three days.

Reheat them slowly in a saucepan or covered pan, adding a small amount of stock or water if necessary. Freeze the pork and sauerkraut in an airtight container for one to two months.

Defrost them in the refrigerator before reheating. Mix to make another dish: You can also mix shredded leftover pork with cooked Spätzle or pasta.

If you have leftover potato or bread dumplings, cut them into pieces and fry them in a pan with the pork and sauerkraut. How to serve pork hocks?

Serve with the sauerkraut and boiled potatoes. You can also serve them with German bread or potato dumplings (Semmelknödel or Kartoffelknödel).

The dish can be served immediately, or it can be reheated.

Equipment

• Skillet
• Slow cooker

Notes

• Sauerkraut: Either fresh (homemade or from the butcher's), from a can, jar, or bag. Search for a German product for genuine taste and texture. I recommend Mildessa/Hengstenberg.
• Stock: Use homemade or low-sodium stock; otherwise, the dish might turn too salty.
• Read the instructions for the slow cooker. Newer machines tend to be faster than the traditional ones, which still have a ceramic pot.
• Without the slow cooker: If you want to cook the dish without the slow cooker, check the blog post for instructions.