Slow Cooked Pork Hocks
Meltingly tender slow cooked pork hocks with sauerkraut, a German classic recipe perfect for cooking in the slow cooker.
- Prep time
- 20 min
- Cook time
- 8 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 pork hocks (total weight of about 1.5 – 2 kg/ 3.3 – 4.4 oz)
- 1 large onion ()
- 1 large apple ()
- 1 tbsp lard or vegetable oil
- 1 tsp granulated sugar
- 1 can sauerkraut (800 g/ 28 oz (Note 1))
- 4 bay leaves
- 1 tsp caraway seeds
- 5 black peppercorns
- 3 clove 3 cloves
- 2 cup beef or chicken stock (Note 2)
- fine sea salt and ground black pepper
Instructions
- 1
Chop the onions and the apple but keep them separated.
- 2
Cook on stove: Heat the lard or oil in a large heavy-bottomed pan. Cook the onions on medium-low heat for about 3 minutes. Add the apple and continue cooking for 2 minutes.
- 3
Caramelize: Sprinkle the sugar on top and let caramelize slightly for about 2 minutes.
- 4
Combine: Add sauerkraut, salt, bay leaves, caraways seeds, peppercorns, and cloves. Mix well. Transfer everything to the slow cooker. Add stock and mix.
- 5
Rub the pork hocks with salt and pepper. Nestle them on top of the sauerkraut.
- 6
Cook on low for 7-9 hours, turning the hocks halfway through. (Note 3 and 4).
- 7
Serve with boiled potatoes, German bread, or potato dumplings.