There is something mighty comforting about letting a slow cooker do the hard work, especially with a humble cut like pork hocks that turns tender and full of deep savory flavor after a long, gentle cook. This kind of recipe feels right at home in a Midwestern kitchen, where pantry staples and thriftier cuts have long been turned into hearty family suppers, and with just five ingredients you get a rich pot of pork that tastes like you fussed over it all day.
Serve these pork hocks over mashed potatoes, buttered egg noodles, or a scoop of plain white rice to catch all that flavorful cooking liquid. A side of green beans, braised cabbage, sauerkraut, or sweet corn makes a fine country-style plate, and a slice of sturdy bread or cornbread is always welcome for mopping up the juices.
5-Ingredient Slow Cooker Pork Hocks
Servings: 4 to 6
Ingredients
4 raw pork hocks, about 3 to 4 pounds total
Directions
1. Scatter the sliced onion in the bottom of the slow cooker, then set the raw pork hocks on top in a single layer as best you can.
2. In a small bowl, stir together the chicken broth, soy sauce, and brown sugar until the sugar is mostly dissolved.
3. Pour the sauce mixture over the pork hocks, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is very tender.
4. Carefully turn the pork hocks once or twice during cooking if convenient, so the tops stay moist and pick up all that savory flavor.
5. When done, skim excess fat from the cooking liquid if desired, then serve the pork hocks hot with some of the onions and juices spooned over the top.
Variations & Tips
Garlic Pantry Twist: If you do not mind stepping beyond five ingredients, add 2 or 3 minced garlic cloves for a deeper savory flavor that fits this dish beautifully.
Sweeter Glaze Style: For a slightly sweeter finish, stir in 1 extra tablespoon of brown sugar and let the pork rest in the warm juices for 10 minutes before serving so the surface takes on a deeper glaze.
Salt Balance: Soy sauce and pork hocks can both be salty, so use low-sodium chicken broth if you have it and taste the cooking liquid before adding any extra seasoning at the table.
Make It a Full Supper: Tuck peeled potatoes or chunks of cabbage around the hocks during the last couple of hours of cooking if your slow cooker has room, and they will soak up that wonderful broth.
Best Texture Tip: Pork hocks are full of connective tissue, so do not rush them. They are at their best when the meat is very tender and the broth has turned rich and silky from the long cooking time.
