These 5-ingredient slow cooker country pork hocks simmer low and slow with tender cabbage wedges and baby potatoes until the meat falls right off the bone into a rich savory garlic-herb broth.
Why You Will Love It
Practically zero prep work and one pot does all the cooking. The pork hocks naturally enrich the broth while keeping the cabbage sweet and the baby potatoes tender.
Ingredients
- 2 to 3 lbs smoked or fresh meaty pork hocks
- 1 medium head green cabbage, cut into thick wedges
- 1 ½ lbs baby gold potatoes, halved
- 2 cups savory chicken or garlic herb broth
- 4 cloves minced garlic, 3 tbsp butter, coarse black pepper and salt to taste
Instructions
- Tuck the cabbage wedges and halved baby potatoes across the bottom of a large slow cooker.
- Lay the pork hocks on top and season generously with minced garlic, coarse black pepper and salt.
- Pour in the broth and dot with butter.
- Cover and cook on LOW for 6 to 8 hours until the pork is fall-apart tender and potatoes pierce easily with a fork.
- Spoon the warm savory jus over the meat right before serving.
