Easy Hearty Slow Cooker Smoked Pork Hock Soup

There are some meals that are more than just food; they are an experience. They fill your home with a comforting, savory aroma that whispers of rustic kitchens and chilly weather. This slow cooker smoked pork hock soup recipe is one of those meals. Often called ham hock soup or split pea soup with ham hock, this recipe is a masterclass in extracting maximum flavor from simple, budget-friendly ingredients.

Forget the fancy cuts of meat. The smoked pork hock, a humble and economical cut, is the secret weapon here. When simmered low and slow in the Crockpot, it releases its brine and smoke into the broth, creating a deeply complex base that no store-bought stock can match. This soup is hearty, thick with split peas, and packed with tender, savory pork. While the cooking time is long (and purposely so!), your active time is minimal. It’s the definition of a “set it and forget it” supper, yielding an incredible, deeply satisfying bowl of soup perfect for warming up any cold night.

Why the Slow Cooker Perfects Smoked Pork Hock

For a dish that relies entirely on breaking down tough collagen and extracting deep flavor from bone and smoked meat, the slow cooker is the only way to go. Here’s why this crockpot recipe achieves such spectacular results:

The Two-Stage Flavor Process

The secret to this soup’s incredible taste is the division of labor. We don’t just dump everything in at once. We cook the soup in two distinct phases:

1. Stage One: The Broth Masterpiece: We cook the smoked pork hock with just half of the aromatics and the stock for 8 to 10 hours on low. This long, gentle simmer ensures the hock becomes fall-off-the-bone tender and releases every ounce of its smoky, meaty flavor into the stock. This slow creation of the broth is essential.
2. Stage Two: The Freshness Factor: After straining the broth and adding the shredded meat back, we introduce a new round of fresh aromatics and the split peas. This second addition of fresh vegetables and herbs brings brightness and life back to the soup, preventing it from tasting dull or overcooked, while the peas have the time they need to cook down and create that signature thick, creamy consistency.

Budget-Friendly Comfort

Pork hocks are one of the most economical cuts of smoked meat you can buy, yet they deliver flavor equivalent to a much more expensive cut. When you slow-cook them, you’re utilizing the bone, the skin, and the fat—all of which contribute to a richer, more gelatinous, and satisfying soup that stretches your grocery dollar perfectly. This is smart cooking at its finest!

The Essential Ingredients for Smoky Depth

While the ingredient list is straightforward, choosing the right items is crucial for building the complex, smoky flavor this slow cooker smoked pork hock soup recipe is famous for.

The Meat: Smoked Pork Hock (or Ham Hock)

• The Best Source: For a truly nice smoked hock, visit a local butcher or German deli. They often brine and smoke their meat, resulting in a much deeper, more authentic smoky flavor than pre-packaged supermarket versions.
• The Skin and Bone: I highly recommend leaving the skin on during the first cooking stage, as it carries a substantial amount of the smoke flavor and fat that enrich the broth. You’ll remove it (and the bones) later.
• Substitutions: If a smoked pork hock is impossible to find, you can substitute with a meaty ham bone leftover from a holiday ham, or a combination of smoked pork shanks and a little bit of bacon for smoke flavor.

The Split Peas: The Hearty Thickener

• Green vs. Yellow: Green split peas are preferred because they tend to be sweeter and less earthy than yellow peas. They break down beautifully during the long second cook, thickening the soup naturally into a hearty, stew-like consistency.
• Rinse Before Use: Always rinse your dried split peas before adding them to the slow cooker to remove any dust or debris.

The Liquid and Aromatics

• Stock Choice: Use sodium-reduced chicken stock (or water). Since the pork hock is usually brined, it’s quite salty. Using low-sodium liquid and waiting to add any extra salt until the very end ensures your soup isn’t overly seasoned.
• Fresh Herbs: The use of fresh thyme and bay leaves in both stages of cooking is key to the soup’s robust flavor.

Step-by-Step: The Two-Stage Slow Cooking Method

This process takes time, but almost all of it is passive cooking. You can easily start Stage One in the morning and prepare Stage Two in the evening.

Stage One: Creating the Smoky Broth (8-10 Hours)

1. Combine Base: Place your smoked pork hock(s) into the slow cooker bowl. Add half of the diced celery, half of the chopped onion, half of the bay leaves, the fresh thyme, and the garlic (powder or minced).
2. Add Liquid: Pour in 6 to 8 cups of chicken stock or water.
3. Cook: Cover the Crockpot and cook on LOW for 8 to 10 hours or HIGH for 6 to 7 hours. The goal is for the meat to literally be falling off the bone.
4. Strain: Once cooked, carefully remove the pork hock and strain the broth through a sieve back into the slow cooker bowl. Discard the cooked, spent aromatics and bones/skin.

Stage Two: Adding Peas and Final Flavor (5-8 Hours)

1. Shred Meat: Let the pork cool slightly. Shred all the meat from the hock and add the shredded meat back to the strained stock.
2. Add Fresh Ingredients: Add the remaining fresh celery, onion, and bay leaf, along with the rinsed 1 lb of dried split peas.
3. Final Cook: Cook on LOW for 8 hours or on HIGH for 5 to 6 hours, until the peas are completely tender and have broken down to naturally thicken the soup.
4. Finish: Taste and add salt or pepper if needed. Serve hot!

Expert Tips and Serving Suggestions

Maximize the flavor and versatility of this slow cooker smoked pork hock soup recipe with these simple pro-tips.

Achieving Perfect Consistency

• Liquid Level: If you notice a lot of liquid evaporating during the first long cook, simply add a bit more stock before you begin Stage Two. The peas require ample liquid to cook down properly.
• Thickening: The soup will naturally become very thick due to the starches in the split peas and the collagen from the hock. If it becomes too thick, stir in a half cup of extra broth when reheating.
• Preventing a Salty Disaster: Because the hock is brined, the broth will already be quite salty. Do not add any salt to the recipe until the soup is fully finished at the end of Stage Two.

Serving Ideas That Elevate the Dish

This hearty soup is phenomenal on its own, but here are two traditional ways to serve it that elevate the entire meal:

1. The Classic Dipper: Serve alongside thick slices of warm, buttered crusty bread. Dipping the bread into the smoky broth is pure comfort.
2. The Hearty Twist (Over Mashed Potatoes): For a seriously comforting and unique presentation, line the bottom of your bowl with a scoop of buttery mashed potatoes. Ladle the hot pork hock and pea soup directly over the potatoes. The starch from the potatoes mixes with the smoky broth, creating a luxurious, hearty dish that’s perfect for a cold winter night.

Variations: Mixing Up the Vegetables

While the base recipe is simple, you can add other vegetables to make it even more nutritious:

• Carrots: Diced carrots are a fantastic addition and can be included in both rounds of aromatics.
• Lentils or Cannellini Beans: Instead of using split peas, you can substitute with lentils (the cooking time remains similar) or add canned cannellini beans during the last hour of cooking to simply heat them through.
• Potatoes: Diced potatoes can be added during the second stage of cooking to add another layer of starch and heartiness.

Storing, Freezing, and Reheating

This slow cooker smoked pork hock soup recipe is one of the best for batch cooking and freezing, often tasting even better the next day!

Long-Term Storage

This soup freezes amazingly well for up to six months.

1. Cool Completely: Allow the soup to cool fully before storing.
2. Portioning: Portion the soup into freezer-friendly containers or freezer bags. If using bags, seal them tightly, lay them flat on a baking sheet to freeze, and then stack them vertically to save freezer space—a brilliant hack for maximizing capacity!
3. Reheating: When thawing, the ingredients may separate slightly. Simply reheat the soup on the stovetop or in the slow cooker and give it a good stir, and the consistency will come right back together.

The Overnight Flavor Boost

If possible, cook this soup a day ahead. The long rest in the refrigerator allows the flavors to deepen and meld even further, making a day-old bowl of slow cooker smoked pork hock soup richer and more satisfying than a freshly cooked one.

Conclusion: Deliciousness for Dollars

This slow cooker smoked pork hock soup recipe is a culinary victory, proving that maximum flavor doesn’t require maximum spending or effort. It’s a beautifully simple, two-stage Crockpot meal that transforms an inexpensive cut of meat into a deeply savory, smoky, and satisfying soup. Embrace the slow cooking process, and enjoy the unparalleled comfort that only a hearty, homemade bowl of this classic soup can deliver!

Slow Cooker Smoked Pork Hock Soup Recipe

This Slow Cooker Smoked Pork Hock Soup is rustic, smoky, and deeply comforting. Made in two slow-cooking stages for maximum flavor, this hearty split pea–style soup transforms an inexpensive smoked pork hock into a rich, savory broth loaded with tender meat and naturally thickened peas. Minimal effort, maximum flavor — the perfect cold-weather Crockpot meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 16 hours hrs

Total Time 1 day d 10 minutes mins

Servings 12 servings

Calories 270 kcal

Equipment

• Slow Cooker (Crockpot)
• cutting board
• chef’s knife
• fine-mesh strainer
• mixing bowls

Ingredients

  

• 1–2 smoked pork hocks (skin on recommended)
• 6–8 cups low-sodium chicken stock or water
• 2 cups diced celery, divided
• 2 cups chopped onion, divided
• 4 bay leaves, divided
• 6 sprigs fresh thyme (or 1 tsp dried)
• 1 teaspoon garlic powder or 3 cloves minced
• 1 lb dried green split peas, rinsed
• Salt and pepper to taste

Instructions

 

• Place smoked pork hocks into the slow cooker. Add half of the celery, half of the onion, half of the bay leaves, thyme, and garlic. Pour in stock. Cover and cook on LOW for 8–10 hours (or HIGH for 6–7 hours) until the meat is fall-apart tender.
• Remove hocks. Strain the broth back into the slow cooker, discarding cooked aromatics, bones, and skin.
• Shred the pork meat and return it to the strained broth. Add remaining celery, onion, the last bay leaf, and rinsed split peas. Cook on LOW for 8 hours or HIGH for 5–6 hours until peas have fully broken down.
• Stir well. Add salt and pepper only at the end, adjusting to taste. Add extra broth if too thick.
• Ladle hot soup into bowls. Serve with crusty bread or over mashed potatoes for a heartier variation.

Notes

Tips:
• Do not salt early — pork hocks are naturally brined.
• Add more broth if soup thickens while reheating.
• For extra nutrition, add carrots, potatoes, or lentils during Stage Two.

Variations:
• Use leftover ham bone instead of pork hocks.
• Add freshly chopped herbs when serving for brightness.

Storage:
Refrigerate up to 4 days or freeze up to 6 months. Reheat gently and stir well to restore consistency.