Dump raw pork hocks in the slow cooker and 3 simple mix-ins to get a meal so delicious your friends will be begging for more!

This 4-ingredient slow cooker pork hock recipe is my kind of comfort food: simple, hearty, and perfect for feeding a hungry crowd on a busy day. You literally just arrange the raw pork hocks in the bottom of your slow cooker, dump in three pantry-friendly mix-ins, and let the slow heat work its magic. The result is tender, richly seasoned meat that falls off the bone and feels special enough for a celebration meal, but easy enough for a weeknight. It’s inspired by the kind of long-simmered pork dishes our grandparents made, updated for the slow cooker so we can enjoy all that flavor without babysitting a pot on the stove.

Serve these slow-cooked pork hocks spooned over a bed of creamy mashed potatoes, buttered egg noodles, or simple white rice so all those savory juices have something to soak into. A side of coleslaw, green beans, or roasted carrots adds a fresh crunch and a little color to the plate. Warm rolls or cornbread are perfect for mopping up the sauce. If you’re feeding a crowd, set the slow cooker right on the buffet with tongs and a ladle, and let everyone help themselves to meat, broth, and bones as they like.

Servings: 6

3–4 pounds raw pork hocks (about 4–6 pieces)

Arrange the raw pork hocks in a single layer on the bottom of your slow cooker, meaty sides facing up as much as possible. This should look like a snug, even layer of raw hocks at the base of the pot.

Scatter the sliced onion evenly over and around the pork hocks so the pieces fall down between the gaps. This helps flavor both the meat and the cooking liquid.

In a small bowl or measuring cup, whisk together the barbecue sauce and chicken broth until smooth and pourable.

Pour the barbecue sauce mixture evenly over the pork hocks and onions, making sure all the hocks get some of the liquid on top. Do not stir; just let the liquid settle around the meat.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork hocks are very tender and the meat is pulling away from the bones easily.

Once cooked, skim off any excess fat from the surface of the cooking liquid with a spoon. Carefully remove the pork hocks from the slow cooker with tongs, as they will be very tender and may fall apart.

For a rustic, family-style meal, serve the pork hocks whole with the onions and some of the cooking liquid spooned over the top. For easier eating, you can pull the meat from the bones and return the boneless meat to the slow cooker, discarding bones and any large pieces of fat, then stir the meat into the juices before serving.

For a sweeter, more tangy flavor, use a honey or brown sugar barbecue sauce and add a splash of apple cider vinegar to the sauce and broth mixture. For a smokier taste, choose a hickory or mesquite-style barbecue sauce and add 1 teaspoon of smoked paprika. If you like a bit of heat, stir in 1–2 teaspoons of hot sauce or a pinch of red pepper flakes with the barbecue sauce and broth. To bulk this up into more of a one-pot meal, you can tuck 4–5 peeled, chunked potatoes and 3–4 sliced carrots around the pork hocks before adding the liquid; just be sure your slow cooker isn’t filled past about two-thirds full. For picky eaters, you can shred the meat off the bones after cooking and stir it into the sauce so it resembles pulled pork; serve in soft buns or tortillas with simple toppings like cheese and mild coleslaw. If you need to watch sodium, choose low-sodium broth and a reduced-sodium barbecue sauce, and avoid adding extra salt until after you taste the finished dish. Food safety tips: Always start with fully thawed pork hocks—do not cook them from frozen in the slow cooker, as the meat can stay too long at unsafe temperatures. Keep the lid on during cooking to maintain a steady heat, and use a meat thermometer if you’re unsure; the pork should reach at least 145°F, though it will usually be much higher by the time it’s fall-apart tender. Refrigerate leftovers within 2 hours of cooking, store in a covered container in the fridge for up to 3–4 days, and reheat until piping hot before serving.