These slow cooker pork hocks are cooked on sauerkraut with onion, apple, and spices. After 7-9 hours, the meat pulls easily from the bone, while the sauerkraut absorbs the cooking juices.
This is the slow-cooker version of German pork hocks with sauerkraut. For the Bavarian version with crispy skin, try these Crispy Pork Knuckles or Schweinshaxe.
While the crispy knuckles are typical for the South of Germany, the pork hocks with sauerkraut are typical for the Northern part of the country.
Ingredients: 11 + salt & pepper | Prep Time: 20 minutes | Cook Time: 8 hours | Servings: 4 | Difficulty: Easy
Summarize & Save
And if you would like to try more traditional German recipes, you could make this delicious German Beef Soup or a Zwetschgenkuchen for dessert.
Jump to recipe
Recipe ingredients
Pork hocks and pork knuckles are names for the same cut: the lower part of the pig's leg, just above the foot. The connective tissue softens during the long cooking time, making the meat tender and giving the cooking liquid body.
- You will need two large pork hocks with a total weight of approximately 3.3-4.4 lb/ 1.5-2 kg. Choose meatier hocks from the rear legs if possible; front hocks tend to contain more bone and less meat.
- Use fresh, uncured, and unsmoked pork hocks for this recipe. Ham hocks are usually cured or smoked and are much saltier, so they are not a direct substitute.
- If you can't find pork hocks in a regular supermarket, ask a butcher to order them. German, Eastern European, Italian and Asian food shops may also carry them.
Sauerkraut: You will need 28 oz/ 800 g sauerkraut from a jar, can or bag.
- Drain it if there is a noticeable amount of liquid in the package. It doesn't have to be squeezed completely dry, and a little brine is fine. Don't rinse it.
- I usually use German sauerkraut, such as Mildessa or Hengstenberg, because its texture and acidity suit this dish. These brands are also perfect for Cooking German Sauerkraut.
Lard: This is the traditional choice, but vegetable oil works as well.
Other ingredients: Onion and apple, stock, and spices like Bay leaves, caraway seeds, black peppercorns, and whole cloves. Use whole cloves - the spice, not garlic.
See the recipe card for full information on ingredients and quantities.
How to cook pork hocks in the slow cooker?
Step #1: Heat the lard or oil in a large pan over medium-low heat. Cook the onion for about 3 minutes. Add the apple and cook for another 2 minutes.
Step #2: Add the apple and cook for another 2 minutes.
Step #3: Sprinkle the sugar and let it caramelize lightly for 2 minutes. Add the drained sauerkraut, bay leaves, caraway seeds, peppercorns, whole cloves, and a little salt. Stir and transfer to the slow cooker.
Step #4: Add stock and seasoned meat. Cover and cook on low for 7 - 9 hours, turning the hocks halfway through the cooking time.
How long do pork hocks take in the slow cooker?
Cook the pork hocks on low for 7-9 hours. The exact time depends on their size and on your slow cooker.
Newer slow cookers often cook faster than older models with heavy ceramic inserts. Begin checking after 7 hours. If the meat still feels firm around the bone, cover the cooker and continue cooking.
I turn the hocks once halfway through so that both sides spend some time in the sauerkraut and cooking liquid.
Cooking pork hocks without a slow cooker
- Prepare the onion, apple and sauerkraut in a large Dutch oven or another heavy pot with a well-fitting lid.
- Add the stock and spices, then place the seasoned pork hocks on top.
- Cover and cook gently on the stovetop for 1½-2 hours, turning the hocks halfway through.
- Check the liquid when you turn the meat. Add a little more stock or water if the pot looks dry. Continue cooking until the pork pulls easily from the bone.
Tips
- Buy fresh, uncured, and unsmoked pork hocks rather than ham hocks.
- Choose rear hocks if possible because they usually contain more meat.
- Drain excess sauerkraut liquid, but don't rinse the sauerkraut.
- Use low-sodium stock and season cautiously at the beginning.
- Cook the hocks on low. The long cooking time is what softens the connective tissue. Check the meat after 7 hours rather than relying on the time alone.
- Turn the hocks carefully; the meat can begin falling from the bone toward the end.
Leftovers
Refrigerate: Remove the meat from the bones before refrigerating leftovers. Store the pork and sauerkraut together in a covered container for up to three days.
Reheat them slowly in a saucepan or covered pan, adding a small amount of stock or water if necessary.
Freeze the pork and sauerkraut in an airtight container for one to two months. Defrost them in the refrigerator before reheating.
Mix to make another dish: You can also mix shredded leftover pork with cooked Spätzle or pasta. If you have leftover potato or bread dumplings, cut them into pieces and fry them in a pan with the pork and sauerkraut.
How to serve pork hocks?
Serve with the sauerkraut and boiled potatoes. You can also serve them with German bread or potato dumplings (Semmelknödel or Kartoffelknödel). The dish can be served immediately, or it can be reheated.
Slow Cooked Pork Hocks
Equipment
- Skillet
- Slow cooker
Ingredients
- 2 pork hocks total weight of about 3.3 - 4.5 lbs/ 1.5 - 2 kg
- 1 large onion about 5.5 oz/ 150 g
- 1 large apple about 7 oz/ 200 g
- 1 tablespoon lard or vegetable oil
- 1 teaspoon granulated sugar
- 1 can sauerkraut 28 oz/ 800 g, Note 1
- 4 bay leaves
- 1 teaspoon caraway seeds
- 5 black peppercorns
- 3 cloves
- 2 cups beef or chicken stock, Note 2
- fine sea salt and ground black pepper
Instructions
- Chop the onions and the apple, but keep them separated.1 large onion + 1 large apple
- Cook on stove: Heat the lard or oil in a large heavy-bottomed pan. Cook the onions on medium-low heat for about 3 minutes. Add the apple and continue cooking for 2 minutes.1 tablespoon lard + onions + apples
- Caramelize: Sprinkle the sugar on top and let it caramelize slightly for about 2 minutes.1 teaspoon granulated sugar
- Combine: Add sauerkraut, bay leaves, caraway seeds, peppercorns, cloves, and a good pinch of salt. Mix well. Transfer everything to the slow cooker.1 can sauerkraut + 4 bay leaves + 1 teaspoon caraway seeds + 5 black peppercorns + 3 cloves + pinch of salt
- Add stock: Pour the stock over the sauerkraut and mix.2 cups beef
- Rub the pork hocks with salt and pepper. Nestle them on top of the sauerkraut.fine sea salt and ground black pepper
- Cook on low for 7-9 hours, turning the hocks halfway through. (Notes 3 and 4).
- Serve with boiled potatoes, German bread, or potato dumplings.
Notes
- Sauerkraut: Either fresh (homemade or from the butcher's), from a can, jar, or bag. Search for a German product for genuine taste and texture. I recommend Mildessa/Hengstenberg.
- Stock: Use homemade or low-sodium stock; otherwise, the dish might turn too salty.
- Read the instructions for the slow cooker. Newer machines tend to be faster than the traditional ones, which still have a ceramic pot.
- Without the slow cooker: If you want to cook the dish without the slow cooker, check the blog post for instructions.
Anne stone says
Haven’t made it yet because I’m waiting to print off the recipe. It does look good, I usually do my pork hocks in the oven .
Eugene says
Looks good.
Carol says
Do I drain the sauerkraut ?
Adina says
Hi. Yes, if there is any liquid inside. The one I use doesn't really need it.
Carol Morrison says
Thank you, Adina, for the advise regarding the sauerkraut juice. I added about a quarter cup of brine with the sauerkraut to the slowcooker. The apple and onion was a great addition.
We all really enjoyed the meal, and l will be making it again.
5 stars!
Bob says
When you say 3 cloves, do you mean garlic cloves or do you mean whole cloves?
There’s a huge taste difference between the two.
Also an amount of powdered clove would be helpful if you aren’t talking garlic.
Isn’t there a way you can edit the recipe and clarify what is needed.
Adina says
Garlic cloves and whole cloves are the same thing, 3 individual pieces of a whole HEAD of garlic.
Tamara says
Cloves are a spice often used in baking as well as in savory dishes that call for cinnamon and juniper berries.
If you mean cloves of garlic, you should really say that.
Adina says
Yes, I would have said if I had meant garlic, like I always do. But I didn't; I just meant cloves.
Bobj says
Hello Adina,
I’m sorry but I do know what a clove of “GARLIC” is.
Clove is a spice and the definition is as reads below.
Whole cloves are shaped like a small, reddish-brown spike, usually around 1 centimeter in length, with a bulbous top. Cloves can be used whole or ground, and they have a very strong, pungent flavor and aroma.
Maybe you didn’t know that “CLOVES” exist without being associated with GARLIC!
When publishing a recipe it is important to be clear and concise when stating ingredients.
I made this recipe with POWDERED CLOVES because GARLIC isn’t mentioned in your recipe!
I assume the flavor would have been a little tastier if I had used 3 “cloves of garlic”.
As I asked before, isn’t it possible for you to edit the recipe to indicate what exact ingredients are needed?
Bob
Adina says
Sorry, I misunderstood the whole thing. You were mentioning garlic cloves and I only thought of garlic because I am more likely to use garlic in recipes than cloves- the spice. But no, there is no garlic in this recipe, just cloves. If I had meant garlic cloves, I would have written garlic cloves like I always do. But I can't mention that I only mean the spice called cloves and not garlic cloves in every recipe that needs cloves and not the garlic. I think for most people that would be more confusing, like it just was for me earlier today.
Char says
I don't like sauerkraut. Any suggestions for a substitute?
Adina says
You could try white cabbage, but I never did for this recipe, so I can't say how it would be.
Chris says
Hocks should be 1.5Kg - 2.0 Kg / 3.3-4.4 lbs
Ken says
Oops and a head of garlic!
Ken says
I’ve cooked pork hocks for years I’ve taken a few things out of your recipe like cloves no sugar RAW HONEY!
And extra apple and I put in pearl barley and summer savoury or thyme or just plain salt and pepper and make your own stock than you what’s in it!
Freeze old vegetables and onion skins garlic skins don’t throw out any veggies stock them yum!
Adina says
Thank you for the feedback and the rating, Ken.
Alan says
Total bliss!
Adina says
So great to hear it! Thank you!
Bobbi says
Should recipe say cook on low for 7-9 hours?
Adina says
Hi Bobbi. You are right, sorry for that and thank you for letting me know.
Robynn says
Hi, Adina. If cooking this dish in a Dutch oven, is this on the stovetop or in the oven? At what temperature for stovetop or oven? It sounds delicious and have pork hocks waiting in the fridge to be cooked. Thank you.
Adina says
Hi Robynn. I cook this recipe on the stovetop. Bring to a boil, then cook on low to medium heat; it should only simmer, and it should be really tender once cooked. There is also a recipe for Crispy Pork Hocks on the blog.
Shawn says
Great recipe, I cooked on high for 5 hours and the meat was falling off the bone and so much flavour. I skipped the caraway seeds as I am not a fan but everything else made it delicious with the sauce over my potatoes - yum
Adina says
So happy to hear it, Shawn.