Ultimate Paleo Slow Cooker Chinese-Style Pork Hocks
If you purchase a pasture-raised pig from a farmer, you may be given pork hocks and be unsure how to cook them. Pork hocks are a tough cut of meat, but you can effortlessly cook them until tender, thanks to the slow cooker. We seasoned our pork hocks with Chinese-style flavors like green onions, ginger, garlic, coconut aminos, and five-spice powder. The hocks are set on the lowest setting for 10 hours until tender and falling off the bone. We like to serve these Chinese-style pork hocks with cauliflower rice and a vegetable-based side.
How to Make It
Step 1
Place the pork hocks into the bottom of a 6-quart slow cooker. Season them on both sides with the kosher salt. Cut the green onions into sections and place them on top. Add in the whole garlic cloves and peeled and sliced ginger. Add in the coconut aminos and the water. Be sure that the water is coming up the sides of the pork hocks at least ½ to ¾ of the way up.
Step 2
Place the lid on the pot and set the slow cooker on low heat for 10 hours. Feel free to allow the pork to cook for longer than this time (even after the 10 hours have elapsed, the pork can sit on the warm setting and will continue to cook very slowly). Once the pork reaches the desired tenderness, serve it hot with cauliflower rice and a dark green vegetable.
Ingredients
- Pork hocks (pork hocks), fresh
3 lb
- Coarse Kosher Salt
2 tsp
- Green onions
2 large
- Garlic
5 clove
- Ginger
0.25 cup, sliced
- Water
2 cup
- Coconut Aminos
0.33 cup
- Five Spice Powder
1 tsp