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.
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.
• 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.