A flavoursome and hearty soup cooked in the slow cooker. This tasty and healthy soup is made with a bacon hock, carrot, celery, onion, and pearl barley. It will keep you going all day. An excellent option for a weekend lunch.
I have fond memories of my Grandma Bonnie making this soup growing up. We kids would often be huddled inside on rainy days, but the smell of the bacon hock cooking would wake us up and make us hungry for lunch.
This Bacon Hock and Barley Soup couldnt be easier. Just put the ingredients in the bottom of a slow cooker and turn it on low. After a while, shred the pork and add it back in. If this sounds good to you, you might also like my Slow Cooker Whole Chicken Soup, which is made the same way. [feast_advanced_jump_to].
Bacon hocks, also known as pork knuckles or ham hocks, are an underutilized cut of meat that with the right cooking method can be transformed into a delicious, flavorful addition to soups, stews, beans and more. Simmering a bacon hock slowly over low heat is the key to breaking down its collagen to make the meat incredibly tender and succulent.
In this comprehensive guide, we’ll cover everything you need to know about cooking bacon hocks, including:
- Benefits of Cooking Bacon Hocks
- Choosing a Good Quality Hock
- Prep Tips for Maximum Flavor
- Best Cooking Methods
- Using a Slow Cooker or Instant Pot
- Recipe Ideas
- Serving Suggestions
Benefits of Cooking Bacon Hocks
Bacon hocks are inexpensive flavorful and pack a big nutritional punch. Here are some of the benefits of cooking with this underrated cut
- Very inexpensive, usually less than $2 per pound
- Loaded with collagen that turns tender when cooked slowly
- Imparts deep, smoky pork flavor to dishes
- Excellent source of protein, vitamins, minerals
- Versatile – use in many savory dishes
Choosing a Good Quality Bacon Hock
When selecting bacon hocks, look for ones that:
- Have a good amount of meat – avoid bony hocks with little meat
- Have a decent amount of fat – fat keeps the meat moist and flavors dishes
- Have smooth, non-wrinkled skin with no dry spots
- Smell fresh with no off odors
- Are not pre-cooked or smoked – go for raw fresh hocks
Allow about 1 pound of hocks per person. For a family of 4, grab 4 pounds of fresh hocks.
Prep Tips for Maximum Flavor
Proper prep is key to pull the most flavor out of bacon hocks:
- Rinse under cold water and pat dry
- Score the skin by making small slits with a knife
- Poke holes all over with a fork to allow seasonings to permeate
- Rub generously with spices like garlic powder, paprika, salt, pepper
- Brown in batches in a skillet with oil to develop flavor
Best Cooking Methods for Tender Meat
Low and slow moist-heat cooking methods are ideal for rendering bacon hocks fork-tender. Recommended techniques include:
- Simmering or braising in soups, stews, beans
- Slow cooking in a crockpot or electric pressure cooker
- Baking in the oven in roasting pan with vegetables
- Poaching in flavorful broth until fall-apart tender
Cook times vary from 2-10 hours depending on method. Slow cooker and pressure cooking are most convenient.
Using a Slow Cooker or Instant Pot
A slow cooker or multi-cooker like Instant Pot excel at transforming tough bacon hocks into succulent, pull-apart meat:
For Slow Cooker:
- Prep hocks and add to crockpot
- Add vegetables, broth, seasonings
- Cook on low setting for 8-10 hours
For Instant Pot:
- Prep hocks and add to pot with other ingredients
- Cook on high pressure for 1-1.5 hours
- Allow natural pressure release
The machine does all the work while you go about your day!
Delicious Bacon Hock Recipe Ideas
Bacon hocks pair well with sturdy vegetables, beans, grains and bold seasonings. Here are some recipe ideas:
- Bacon Hock Collard Greens
- Split Pea and Bacon Hock Soup
- Bacon Hock Lentil Stew
- Bacon Hock Smoky Baked Beans
- Bacon Hock and Vegetable Pot Pie
- Bacon Hock and Potato Chowder
Play around with different flavor profiles to use them in tons of dishes!
Serving and Using Cooked Bacon Hocks
Fork-tender cooked bacon hocks are very versatile. Here are some serving ideas:
- Shred or chop meat and add to casseroles, pasta, pizza, tacos, sandwiches
- Serve over cooked rice, barley, farro or polenta
- Add to omelets, frittatas, quiches
- Make dip or spread by shredding and mixing with cream cheese
- Use in place of ham in various dishes
- Mix into cornbread, biscuit doughs for flavor
Bacon hocks are budget-friendly cuts that deliver tons of flavor and nutrition. With the proper prep and cooking methods like braising, slow cooking or pressure cooking, you can transform them into melt-in-the-mouth tender meat to elevate soups, beans, grains and more.
Slow Cooker Bacon Hock and Barley SoupYield:
Hearty and wholesome bacon hock and barley soup packed with veggies .
- 800g bacon hock
- 1 onion, finely sliced
- 1⁄2 cup barley
- 2 litres water
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 2 bay leaves
- Chopped parsley
- Put everything into the bottom of a big slow cooker.
- For 6 hours on high, until the ham is fully cooked and falls off the bone.
- Take the hock out of the slow cooker and set it down on a cutting board. Shred the meat, discarding any skin and bones.
- Put the shredded meat back into the slow cooker and mix it all together. Remove the bay leaves.
- Add salt and pepper to taste, and then serve in bowls with chopped fresh parsley on top.
- You can use barley instead of split peas, packet soup mix, or dried lentils.
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Step by step instructions:
Place all of the ingredients in the base of a large slow cooker.
Cook on high for 6+ hours until the ham is cooked through and falling off the bone.
Remove the hock from the slow cooker and place on a chopping board. Shred the meat, discarding any skin and bones.
Place the shredded meat back into the slow cooker and stir to combine. Remove the bay leaves.
Season to taste then serve in bowls with fresh, chopped parsley on top.
Split peas, packet soup mix or dried lentils would all work in place of barley.
Yes! Allow the soup to cool to room temperature then place in airtight containers or jars with lids. Label with the date and freeze for up to three months.
No, barley is a grain that contains gluten. To make this gluten free, swap the barley for split peas or dried lentils.
Put any extra bacon hock and barley soup in a container that won’t let air in and put it in the fridge for up to three days. Reheat in the microwave or on the stovetop until piping hot.
This soup can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating until piping hot.
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