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.

Course Grilling, smoking

Cuisine American

Keyword Smoked Pork Hocks Recipe

Prep Time 15

Cook Time 3

Curing Time 7

Servings Pork Hocks

Calories 51kcal

Author Bon Appeteach

Ingredients

Cure & Wet Brine

1.5 Gallons Water
1 cup Kosher salt
1/2 cup Brown Sugar
2 tbsp Pink Salt for curing
1 large Onion chopped
4 cloves Garlic smashed
3 Bay Leaves
1 tbsp Black Peppercorns
1 tbsp Mustard Seed
2 tsp Coriander Seeds
2 tsp Dried Thyme
2 tsp Dried Rosemary
2 tsp Smoky Paprika
1/2 tsp Red Pepper Flakes

Instructions

Remove the pork hocks from the packaging and set aside.
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.
Remove the water from the heat and then add in the remaining dried seeds, herbs, and spices. Stir again.
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.
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.
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.
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.
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

Preheat the smoker to 225 F.
Place the cured and airdried pork hocks directly onto the grill grates and let them smoke for 3 hours.
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).
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.

Storing

Fridge: Smoked pork hocks will keep in the fridge for up to 5 days. Make sure they are fully cooled before storing in an air tight container.
Freezer: Individually wrap or vacuum seal your pork hocks for up to 3-4 months to use in soups, broths, stews, and more!

Notes

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)!

Nutrition