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.