How to Cook Bacon Hock in a Slow Cooker for Tender, Juicy Meat

As a passionate home cook and bacon lover, I’m always looking for new ways to enjoy this incredibly versatile meat. While most people think of bacon strictly as a breakfast food there are so many other ways to cook and enjoy it. One of my favorites is slow cooking bacon hock for unbelievably tender, fall-off-the-bone meat that’s packed with smoky porky flavor.

If you’ve never cooked with bacon hock before, you’re in for a real treat! Here’s everything you need to know about this underrated cut of meat and how to cook it to perfection in a slow cooker.

What is Bacon Hock?

Bacon hock (also known as pork hock or ham hock) refers to the lower portion of a pig’s leg, specifically the ankle/shank region It’s a tougher, fattier cut that contains a lot of connective tissue This makes it ideal for low and slow cooking methods like braising, stewing, and slow cooking.

The hock is cured and smoked just like regular bacon to impart that distinctive smoky, salty flavor When slow cooked, all that fat and collagen melts away leaving behind succulent, pull-apart meat that shreds easily right off the bone.

In addition to its melt-in-your-mouth texture, bacon hock provides a big hit of smoky, porky flavor to soups, stews, beans, greens, and more. It’s a classic ingredient in many soul food dishes.

Benefits of Cooking Bacon Hock in a Slow Cooker

While you can braise bacon hock on the stovetop, using a slow cooker offers some major benefits:

• Convenience: Just throw in your ingredients and let it do the work for you. No need for constant monitoring.

• Moist, tender meat: The low slow cooking tenderizes the meat and keeps it incredibly moist.

• Intensified flavor: The long cook time allows the bacon flavor to infuse into the whole dish.

• Makes its own sauce: The rendered fat and natural juices create a wonderfully rich sauce or base.

• Doesn’t heat up the kitchen: Perfect for warm weather since it doesn’t use your oven.

• Flexible timing: Most recipes can cook anywhere from 6-10 hours on low.

Tips for Cooking Bacon Hock in a Slow Cooker

Cooking bacon hock in a slow cooker couldn’t be easier. Just follow these simple tips:

• Choose smoked hocks for the most flavor. Avoid fresh hocks.

• Use a large hock or multiple small ones to feed a crowd.

• Pat dry to prevent splattering during browning.

• Brown the hock first to render fat and enhance flavor.

• Layer vegetables underneath to prevent burning.

• Add liquid like broth, water or beer to keep moist.

• Cook for 6-10 hours on low until meat shreds easily.

• Remove meat from bones and stir back into dish once cooked.

• Thicken sauces once cooked if needed.

• Season to taste before serving.

Follow these tips and your bacon hock will transform into meltingly tender meat that takes any dish to the next level.

Step-By-Step Guide for Cooking Bacon Hock in a Slow Cooker

Cooking bacon hock in the slow cooker is simple but there are a few key steps to follow for the best results:

1. Select Your Bacon Hock

Look for good quality smoked hocks that are meaty with plenty of fat. Avoid fresh, unsmoked hocks. Smaller 1-2 lb hocks work well to feed 4-6 people. For larger groups, use one big 3-4 lb hock.

2. Pat Dry and Brown the Hock

Patting the hock dry prevents splattering when searing. In a skillet, brown the hock on all sides over medium-high heat for 3-5 minutes per side. This renders fat and develops richer flavor.

3. Prep Your Aromatics

While the hock browns, prep your aromatics like onion, garlic, celery, carrots, etc. These form the flavor base for your dish. Saute if desired.

4. Add Your Liquid

Place browned hock and aromatics into the slow cooker insert. Add your braising liquid of choice – broth, water, wine, beer, etc. The liquid level should come about 1/3 to 1/2 way up the hock.

5. Cook on Low

Cover and cook for 6-10 hours on low until the meat shreds easily when poked with a fork. Cook time varies depending on hock size. Add veggies the last hour as needed.

6. Remove the Hock to Shred

Once cooked, transfer the hock to a cutting board to rest briefly. Keep the liquid warm in the slow cooker.

7. Shred the Meat

Using two forks, shred and peel the tender meat from the bones and fat. Discard bones, fat, and skin.

8. Return the Meat to the Liquid

Add the shredded meat back into the slow cooker and mix to combine. The tender strands will soak up all the delicious flavors.

9. Finish and Season

If needed, skim fat from the surface. Thicken or adjust seasoning. Garnish with fresh herbs. Then serve and enjoy!

By following these simple steps, you’ll end up with the most fork-tender, flavorful bacon hock imaginable. Now let’s look at some specific slow cooker bacon hock recipe ideas.

Slow Cooker Bacon Hock Soup

Bacon hock is ideal for hearty soups and stews. Here’s an easy recipe for slow cooker bacon hock soup:

Ingredients:

• 2 lb smoked bacon hock
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• 3 celery stalks, diced
• 1 lb potatoes, diced
• 8 cups chicken broth
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Brown the bacon hock on all sides in a skillet.
2. Place hock, onion, garlic, carrots, celery, potatoes, and bay leaves in slow cooker.
3. Pour in chicken broth until ingredients are nearly covered.
4. Cook for 8-10 hours on low.
5. Remove hock, shred meat, and return to slow cooker.
6. Discard bones, bay leaves, and excess fat.
7. Season soup with salt and pepper.

The long cook time extracts tons of flavor from the hock while turning veggies buttery soft. Potatoes thicken the broth to make it nice and hearty. Serve this bacony soup with crusty bread.

Slow Cooker Bacon Hock and Beans

The smoky flavor of bacon hock boosts the flavor of beans.

Ingredients:

• 2 lb smoked bacon hock
• 1 lb dried beans, soaked overnight
• 1 onion, diced
• 5 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 Tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Drain the soaked beans.
2. Brown bacon hock then add to slow cooker with remaining ingredients.
3. Cook on low for 8-10 hours.
4. Remove hock, shred meat, and return to slow cooker.
5. Discard bones, bay leaves, and fat.
6. Season with salt and pepper.

The vinegar brightens up the flavors while the paprika provides a subtle smokiness. Serve these bacon-infused beans with rice or cornbread.

Slow Cooker Bacon Hock and Cabbage

This recipe transforms humble cabbage into a stick-to-your ribs meal.

Ingredients:

• 2 lb smoked bacon hock
• 1 small head green cabbage, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 bay leaf
• 3 Tbsp apple cider vinegar
• 2 tsp brown sugar
• Salt and pepper to taste

Instructions:

1. Sear bacon hock then transfer to slow cooker.
2. Add remaining ingredients and cook on low for 7-8 hours.
3. Remove hock, shred meat, and return to pot.
4. Discard bone, bay leaf, and excess fat.
5. Season with salt and pepper.

The vinegar lends tanginess while the brown sugar balances it out with subtle sweetness. Enjoy this hearty dish with crusty bread to soak up the delicious broth.

Tips for Using Leftover Bacon Hock

Leftover shredded bacon hock meat is incredibly versatile. Here are some ideas for how to use it:

• Fold into scrambled eggs, omelets or frittatas
• Top salads, baked potatoes, or pizza
• Mix into pasta salads, risottos or grits
• Fold into biscuit dough or cornbread batter
• Include in fried rice or stir fries
• Make into sandwiches or tacos
• Use in place of ground meat in casseroles or chili
• Flavor collard greens, spinach, kale, or turnip greens
• Garnish soups, stews, or beans
• Mix into dips, spreads, or compound butters

With its rich flavor and tender shredded texture, leftover bacon hock can add a satisfying meatiness to all kinds of dishes. Get creative with how you use it!

Frequently Asked Questions

What’s the best way to store leftover bacon hock?

Refrigerate leftover shredded bacon hock in an airtight container for up to 4 days. For longer storage, freeze for 2-3 months. Thaw overnight in the fridge before using.

Is it necessary to brown the hock first?

Browning isn’t mandatory but it does add richer flavor. If short on time, you can skip this step.

Can you use a fresh unsmoked ham hock?

For the best flavor, smoked hocks are recommended. Uncured fresh hocks lack the signature smoky, salty taste.

What liquid works best for braising hock?

Chicken or beef broth provides the most flavor but water or wine also works. Avoid dairy-based liquids.

What’s the best way to thicken the braising liquid?

For a thicker consistency, stir in a cornstarch slurry, mashed potatoes, or pureed veggies once cooked.

Wrap Up

If you’re a bacon lover, I highly recommend cooking up some bacon hock in your slow cooker. The fork-tender texture and intense smoky pork flavor it contributes to soups, beans, stews, and more is incredible.

Just be sure to start with a good quality smoked hock, let it cook low and slow, then shred the meat and stir it back in once cooked through.

From hearty slow cooker soups to flavorful pots of beans, bacon hock is a wonderful way to add rich, meaty flavor to all your favorite dishes this winter. Give this underrated cut a try and I’m sure it will become a regular in your slow cooker rotation. Enjoy!