Fall-Apart Tender Bacon Hock Cooked to Perfection in the Slow Cooker

When cooler weather hits, nothing satisfies quite like a steaming bowl of rich, hearty soup. And soups don’t get much more comforting than those made with smoky, flavorful bacon hocks simmered to tender perfection in the slow cooker.

Bacon hocks come from the lower part of the pig and have a lot of meat, skin, fat, and connective tissue in them. When cooked slowly, all that collagen turns into gelatin, which makes a very rich broth and meat that falls apart easily.

Cooking bacon hocks in the slow cooker results in soup with incredible depth of flavor that you just can’t achieve quickly on the stovetop. The long cook time allows the bacon essence to permeate the entire soup taking it to the next level.

Follow this simple tutorial for how to transform bacon hocks into the star of the show in a hearty soup cooked to perfection in the slow cooker

Benefits of Cooking Bacon Hocks in the Slow Cooker

There are a few reasons why the slow cooker is perfect for cooking down bacon hocks into tender. flavorful meat

• Requires no monitoring or turning since it cooks unattended
• Low and slow heat tenderizes tough connective tissues
• Locks in moisture so meat doesn’t dry out
• Develops incredible depth of bacon flavor
• Makes broth full of smoky, meaty richness
• Leaves you with fork-tender shredded pork
• Completely hands-off cooking method
• Allows you to prep in the morning and enjoy later for dinner

The slow cooker is the only way to make bacon hock soup that has such a rich flavor and a texture that just falls apart.

Tips for Cooking Bacon Hocks in the Slow Cooker

Follow these tips to achieve bacon hock perfection every time:

• Select fresh, meaty hocks without too much skin or fat
• Cover with water or broth; hocks should be submerged
• Add aromatics like onions, carrots, celery, garlic, and herbs
• Resist peeking! Keep the lid on to retain moisture
• Cook on low for 7-8 hours until meat shreds easily
• Remove hocks and shred meat once fully cooked
• Stir shredded meat back into the soup to absorb flavors
• Season to taste with salt, pepper and any other seasonings

The long, low cooking time is key. Anything less than 6 hours may result in still-tough meat. Aim for at least 7 hours, checking tenderness at 8.

Step-by-Step Instructions

Follow these simple steps for foolproof bacon hock soup every time:

Ingredients Needed:

• 1-2 fresh bacon hocks (about 2 lbs total)
• 1 onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 8 cups water or broth
• 2 bay leaves
• 1 tsp black peppercorns
• Salt and pepper to taste
• Chopped parsley for garnish

Equipment:

• Slow cooker (6 qt size recommended)

Directions:

1. Add bacon hocks, onion, carrots, celery, water/broth, bay leaves and peppercorns to slow cooker.

2. Cook on low heat setting for 7-8 hours.

3. Carefully remove hocks from slow cooker and transfer to a cutting board.

4. Once cool enough to handle, use two forks to shred meat from bones.

5. Discard skin, bones, and any large pieces of fat.

6. Stir shredded meat back into slow cooker.

7. Season soup to taste with salt and pepper.

8. Garnish bowls with chopped parsley before serving.

That’s all there is to it! Let the slow cooker do the work while you enjoy your day. Come dinner time, you’ll be rewarded with the most fork-tender bacon hock meat and full-flavored soup.

Creative Uses for Bacon Hock Soup

Now that you’ve mastered the art of cooking bacon hocks in the slow cooker, get creative with how you use the flavorful end result! Here are some delicious options:

• Bean or lentil soup – Stir cooked beans or lentils into the finished hock soup for an extra hearty, protein-packed soup. White beans, chickpeas and green or brown lentils all pair nicely.

• Vegetable soup – For a lighter veggie soup, remove hock meat from the bones after cooking but before shredding. Discard bones, then return just the cooking liquid to the slow cooker along with your choice of vegetables like potatoes, spinach, kale, green beans or corn to simmer until tender.

• Barley, farro or rice – Mix in a hearty grain like pearl barley, farro or brown rice after cooking for a complete one-pot meal in a bowl.

• Split pea soup – Swap out half the water for dried green or yellow split peas to cook down into a thick, creamy soup base.

• Pasta e fagioli – To make this classic Italian soup, stir in cooked pasta and canned beans at the end to heat through.

• Chowder – For a rich, creamy chowder, add corn, diced potatoes, heavy cream and thyme.

The possibilities are endless! Let the slow cooked bacon hock broth be the foundation for your favorite soup.

Tips for Leftover Bacon Hock Soup

Like many soups, the flavor of bacon hock soup improves over time. Follow these tips for enjoying leftovers:

• Let cool completely before storing in the fridge in an airtight container. The soup will thicken to a stew-like consistency as it cools.

• The soup will keep in the fridge for up to one week.

• Reheat individual portions in the microwave or on the stovetop until hot. Add extra broth or water to thin, if desired.

• To freeze, portion into freezer bags or containers leaving 1⁄2 inch of headspace. Freeze up to 3 months.

• Thaw frozen soup overnight in the fridge before reheating.

With the slow cooker doing most of the work, you’ll have a batch of incredible bacon hock soup ready and waiting to become the star of your next hearty, healthy meal!

FAQs

Still have questions? Here are answers to some common bacon hock slow cooker questions:

What’s the best cut of meat to use?

Select meaty hocks without too much skin or excess fat. Hocks cut from the skinnier lower legs have the most collagen and tendons that break down into rich gelatin during cooking.

Can I use a whole smoked ham hock?

Smoked hocks add great flavor but don’t break down as well. Stick to fresh uncured hocks or use smoked along with fresh.

Do I need to sear or brown the hocks first?

Nope, no need to brown them first! The slow cooker does all the work of tenderizing and building flavor.

How much liquid is needed?

The hocks should be fully submerged in liquid. For 2 pounds of hocks, use 6-8 cups of water or broth.

What temperature and time should I cook them?

Cook on low for 7-8 hours until the meat shreds easily with a fork. High heat can cause the exterior to overcook.

Can I speed up the cook time?

It’s not recommended. The lengthy low and slow cooking is what tenderizes the meat and builds incredible flavor.

How do I thicken the broth into more of a stew?

Stir in a roux, beurre manié or corn starch slurry at the end for a thicker consistency. Or remove hocks sooner and reduce broth on stove.

Enjoy Tender, Flavorful Bacon Hock Soup

The slow cooker transforms inexpensive, collagen-rich bacon hocks into incredibly tender, flavorful meat perfect for making the most satisfying soups and stews. With minimal hands-on time and foolproof results, it’s a great set-it-and-forget-it meal option.

Start experimenting with cooking times and ingredient additions to make your favorite bacon hock soup creation. Before long, you’ll have family and friends begging for the recipe to your latest mouthwatering slow cooker masterpiece!