Smoked Pork Hocks

Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, fall-apart meat infused with a rich, smoky flavor. Whether added to soups, stews, or beans, these hocks bring a deep, savory taste that elevates any dish.

What Is A Pork Hock?

Pork hocks (sometimes called ham hocks) come from the lower portion of a pig’s leg, just above the foot and below the ham. They consist of bone, collagen-rich connective tissue, fat, and some meat. While they might not look impressive in their raw state, they’re packed with flavor potential!

Fresh pork hocks are unsmoked and uncured, while ham hocks have been cured and smoked. This smoked pork hocks recipe will teach you how to cure, brine, and smoke pork hocks that are perfect to use in a variety of dishes!

Why This Recipe Works

Low and Slow for Maximum Flavor: Smoking pork hocks at a low temperature for an extended period is essential for developing a deep, complex flavor. This gentle cooking approach is the key to truly delicious smoked ham hocks that you can keep on hand for anything and everything!

Adds Flavor to Everything: Smoked pork hocks infuse everything they are added to with remarkable depth and complexity! When added to soups, beans, or vegetables, they release smoky, savory flavors that take things to a whole new level. Their unique combination of smoke, salt, meat, and gelatin builds flavor in even the simplest of dishes!

Supplies Needed

• Large brining container (stainless steel hotel pan or food-grade plastic container)
• Large pot for heating brine
• Wire rack and baking sheet
• Probe thermometer

Ingredients

• Pork Hocks: Look for meaty hocks with skin on for best results. The skin contains collagen that will render down during cooking, adding lots of richness!
• Water: To brine the hocks (note that you will want some water to heat and dissolve the sugar and salt but cold water to cool your brine).
• Salt & Pink Salt: You need regular kosher salt as well as pink curing salt. The curing salt prevents the growth of bacteria and lends that classic pink color to the smoked ham hocks.
• Brown Sugar: Adds a bit of sweetness to balance out the salt. This is a common sugar used in brines (you can substitute it with regular granulated sugar).
• Onion & Garlic: These provide aromatic depth to the brine. No need for fine chopping—rough cuts are fine as you’ll discard them after brining.
• Bay Leaves: Fresh or dried both work well.
• Seeds & Spices: For added flavor in the pork hock brine, you will need black peppercorns, mustard seed, coriander seeds, dried thyme, dried rosemary, smoky paprika, and red pepper flakes!

Curing and Brining Process

1. Remove Packaging: Remove the pork hocks from the packaging and set aside.
2. Dissolve Salt & Sugar in Water: Bring 4 cups of the water needed for the brine to a boil. Add in the kosher salt, brown sugar, and curing salt and stir it into the boiling water until it is dissolved.
3. Add Spices: Remove the water from the heat and then add in the remaining dried seeds, herbs, and spices. Stir again.
4. Cool the Water: Pour the remaining water (cold if applicable) into the brine mixture to help cool it to room temperature. Make sure the water is under 70 F. before adding the pork hocks.
5. Add Ham Hocks to Brine: In a large container (I use a stainless metal hotel pan), add the pork hocks and then cover completely with the room temperature brine mixture. They should be completely submerged in the brine and covered.
6. Brine: Add a lid or cover with plastic wrap and refrigerate for 7 days. On day 3 or 4, flip the pork hocks over to encourage even brining.
7. Remove From Brine: After 1 week of the brining process, remove the pork hocks from the brine mixture and discard the liquid. Pat them dry with a paper towel.
8. Allow to Dry in the Fridge: Cover a baking sheet with a wire rack, and place the pork hocks onto the rack. Place them back into the fridge to dry out overnight or for up to 24 hours. This will help the skin form a pellicle, allowing better smoke adherence and nice color during the cooking process.

Smoking Instructions

1. Preheat: Preheat the smoker to 225 F.
2. Smoke: Place the cured and air dried pork hocks directly onto the grill grates and let them smoke for 3 hours.
3. Monitor Temperature: Use a probe thermometer and check to see that the pork hocks reach a minimum internal temperature of 165 F. You can remove them at this time and let them cool and use them for later use in soups and stews (you want them to take on smoke but not be shreddable).
4. Smoke For Longer if Desired: Additionally, you can continue to smoke another 1-2 hours or until they hit 190-203 F. (this is the temperature at which they will fall apart tender and shred easily). This is best if using them right away.

How To Best Use Pork Hocks In Other Dishes

If your goal is to use smoked pork hocks in soups, stews, beans, or greens, you should smoke them to a firmer texture rather than fully rendering them until shreddable. They will cook so they become fully shreddable when added to these dishes (which is the goal)! Here are some ideas for how to use these smoked pork hocks:

1. Soups and Stews: The classic pairing. Add a smoked hock to a pot of white beans, navy beans, or black-eyed peas for an incredible depth of flavor. Remove the hock when the beans are tender, shred the meat, and return it to the pot.
2. Collard Greens or Other Leafy Greens: Southern-style greens practically require a smoked pork hock. The smoky flavor infuses the cooking liquid for added flavor!
3. Split Pea Soup: The smokiness pairs perfectly with the earthiness of split peas.
4. Potato Soup: Add depth to a simple potato soup by simmering with a smoked hock.
5. Chowders: A smoked hock can add complexity to any chowder, like my poblano chicken chowder.
6. Baked Beans: Add flavor to baked beans by nestling a smoked hock in the center while they cook.
7. Shredded for Sandwiches: If smoked to the higher temperature range, the meat from pork hocks can be shredded and mixed with a little BBQ sauce for delicious sandwiches!

More Recipes To Try

• Blackened Pork Chops
• Smoked Pulled Ham
• Smoked Pork Shank
• Smoked Bone Marrow Recipe
• Smoked Sausage Burnt Ends