Baked Beans with Pork Hocks

Have you ever ordered a whole or half pork and then received back some cuts that you have no idea what to do with?

Yep. That was me. I remember a few years back when we raised our first pigs on the farm, I looked at the pork cut sheet from the butcher and was truly lost! How should I get the pork cut? What was a loin? And what was a pork hock? Should I get it smoked or not?

Well. I have learned a few things over the past few years of farming and raising pigs. A pork hock is the meaty part of the pig leg just below the shoulder or hip. If you get your pork hocks smoked, the flavour and texture resembles a ham.

I think one of the best ways to use a pork hock, is to cook it along with beans to make a delicious pot of baked beans!


  • 2 cups dried beans (pinto, navy, or other), soaked overnight
  • 2 to 3 lbs smoked pork hock
  • 1 large onion, chopped
  • 1 can tomato sauce, 680 mL
  • 1/3 cup molasses
  • 1/2 cup brown sugar
  • 1/4 cup barbecue sauce, try LF barbecue sauce
  • 2 tbsp worcestershire sauce
  • 2 tbsp mustard
  • 2 tbsp hot sauce
  • salt & pepper to taste


In a large slow cooker, mix together beans, tomato sauce, molasses, brown sugar, barbecue sauce, worcestershire, mustard, hot sauce, and salt & pepper. Once mixed, place pork hock into centre of bean mixture.

Cook in slow cooker on low for 6 to 8 hours or high for 4 to 5 hours. With two forks, shred the meat on the pork hock and remove the bone.

This recipe makes a large dish of baked beans – great for a potluck or event.


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