A pork hock, often called a ham knuckle, is cut from the area on the hog where the foot attaches to the leg. Pork hock is commonly smoked to tenderise the meat and infuse it with a rich flavour before cooking with other ingredients. Cooking smoked pork hocks in a Crockpot requires only a few base ingredients to produce a flavourful dish with tender meat.
Place dry beans of your choice into a saucepan and cover with water. Bring the water to a low boil over medium heat on a hob. Boil for 10 minutes, then remove from heat. Leave the beans to set for one hour.
Combine chicken broth, bay leaves and ground pepper in a Crockpot set to high heat.
Place the medium white onion and green sweet pepper onto a clean cutting board. Chop into small pieces using a sharp knife. Discard onionskin and pepper seeds before adding the chopped vegetables into the Crockpot.
Strain the beans and pour them into the Crockpot.
Place three to five smoked pork hocks into the Crockpot and cook on low heat for eight hours.
Remove the pork hocks and cut the meat off the bones with a sharp knife. Chop the meat into bite-sized pieces and stir back into the mixture in the Crockpot before serving.
Always let food cool to room temperature before refrigerating to reduce the chance of bacterial growth.