You really cannot go wrong. For this recipe, I used a ham hock. These are used in German cuisine a lot for slow cooking, and the combination of the bone, a fair amount of fat and skin that goes perfectly crisp, makes it great for pulled pork.
Keeping this in view, are pork hocks and shanks the same?
Ham hocks tend to be bonier and have less meat on them because they come from the area of the leg that is closest to the foot of the pig. Ham shanks, on the other hand, are meatier because they come from the area just below the shoulder or the hip.
Also, are pork hocks the same as pigs feet?
Pig’s trotters are, of course, the pig’s feet and largely comprised of skin, bone and sinew. The hock is the first joint of the pig’s leg – the bit up from the trotter. Cured, these joints are called ham or gammon hocks, or also sometimes knuckles of bacon.
Can I overcook pork in a slow cooker?
Can you overcook the pork? It’s hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.
Difference Between Pork Hock and Ham Hock
For starters, ham hock is cured or smoked whereas pork hock is raw. Due to this reason, it is not ideal to substitute one for the other since they each impart a distinct flavor and differ in the way they are used in recipes.
You can place raw pork directly into the slow cooker, but for a deeper, richer flavor without much added fat, first brown all sides of the cut briefly in heated olive oil.
The only difference between the HIGH and LOW setting on a slow cooker is the amount of time it takes to reach the simmer point, or temperature at which the contents of the appliance are being cooked at. The LOW setting takes longer than the HIGH setting.
This serving contains 20 g of fat, 35 g of protein and 0 g of carbohydrate. The latter is 0 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Pork, cooked, pig’s hocks contains 6.7 g of saturated fat and 119 mg of cholesterol per serving.
1. Browning Is Better. Slow cooker recipes don’t always instruct you to brown meat before adding it to the pot, but there are some advantages to doing so. If you sear meat to a crusty brown with a little oil in a hot skillet, the meat develops more complex flavors and improves the dish.
Ham hocks are smoked, and require a lot of cooking to make them palatable as a stand-alone dish; they are not often served on their own but instead are used as an ingredient to enhance soups, stock, and pots of beans, adding a smoky, meaty, and rich essence.