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It all started with a mysterious paper-wrapped package from my CSA.  Simply labeled “Pork Hock.”

And it ended with this delicious bowl of stew.

Pork Hock Stew

Last month my CSA bag had lots of basics – ground beef, steaks, pork chops … and then something new to me.  The label said “Pork Hock.”  I didn’t even know what part of the pig that was, let alone have a recipe for it.  So, naturally, I googled it (FYI it’s the ankle/shin area).  Anyway, I got roughly 8,452 variations of pork and bean recipes.  Oh, and there were also hundreds of split pea soup recipes.  Hmm … neither sounded particularly exciting since I just had ham and bean soup as part of our lunch share.  Plus, we have a legume allergy in our house.

Undeterred, I did a bit more research.  My frequent babysitters (both Eastern European) are quite familiar with this cut of meat, “Golonka,” which is a national dish of Poland.  Now we’re getting somewhere.  When I took that approach, I saw much more variety.  They usually cook Golonka in a stew.  Sometimes with cabbage.

I knew I wanted to utilize my slow cooker so I could throw everything in and leave for work (plus, it’s a tough, sinewy meat).  Thank God for the current Paleo craze (Paleo = no beans = handy timing for our allergy).  I came across this inspiration from Nourish Paleo.  I now had a bean-free place to start.  I looked up a few more recipes and decided thyme and cayenne would compliment it well.  And I decided I would use my homemade chicken stock instead of beef broth and add some celery.


Pork Hock and Cabbage Stew
Prep time:
Cook time:
Total time:
Serves: 4
  • 1.5 lb pork hock
  • 1/2 head cabbage
  • 2 carrots
  • 2-3 stalks celery (~1 cup)
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/2 tsp thyme
  • 1/8 tsp cayenne
  • 1/4 tsp black pepper
  • 2 TB apple cider vinegar
  • 2 cups broth (homemade recommended)
  • Salt to taste (you may not need any, particularly if pork or broth is salted)
  1. Combine all ingredients in crock pot.
  2. Cover and cook on low for 8 hours.
  3. Remove bones and enjoy!

This was one of those meals that caught me off guard.  Sort of like a twist on the pork and sauerkraut my friend’s mom used to make frequently growing up (and I happily ate, always with a side of mashed potatoes).  The recipe is very healthy (cabbage is one of those “super foods”), extremely easy, and the flavor profile was such a change of pace from a typical stew.  And it’s a bargain – the pork hock is one of the ugliest, cheapest cuts out there (while my CSA meat is naturally a bit more since it’s uncured and pastured meat, the regular grocery store has them for $2.99/lb).

The result?  The whole house smelled like New Year’s day.  The meat was melt-in-your-mouth.  The cabbage and celery played nicely with the saltiness of the ham.  I told my husband I thought the broth tasted like French Onion soup even though there’s not a single onion in the recipe.  He thought I was crazy, but I’m sticking to it.


I am sad to report one pitfall.  It didn’t make as much as I would have liked.  So, next time I’m doubling the recipe for leftovers.

Complete cost?  It runs ~$5.50 for the 1.75 lb of pork hock, plus $1 for cabbage, and let’s say ~$0.50 for a few stalks of celery and 2-3 carrots.  Add some broth and that gets you to ~$8.50 if you bought everything individually.  That’s $2.13/person for a satisfying meal.  But, in this case I had made my own broth (free bonus after cooking with bone-in chicken thighs), and I buy carrots and celery in bulk (always in my pantry).  So mine was a bit cheaper.

Now, run and find yourself a butcher who will sell you an ugly but delicious pork hock for cheap.  And grab a head of cabbage while you’re out.  Then let me know what you think.

Laura Sig




Want some more inspiration to help with the never ending quandary of “What’s for dinner“?  Click on the thumbnails below for links to some of our most popular recipes.  If that’s not enough, you can always bookmark our “Recipe” drop down above!

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P.S. This post contributed to 125+ Gluten-Free Slow Cooker Recipes.  For more gluten free slow cooker recipes see Divine Health from the Inside Out’s Slow Cooker Pinterest Board.
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26 Comments on Pork Hock and Cabbage Stew

  1. This sounds really good. I grew up eating stew with pork but I’ve never tried cooking with pork hock myself. I can imagine the flavor it imparted to the broth, though, especially cooked in the slow cooker. My husband’s all-time favorite dish is a simple chicken/cabbage soup I make with a whole chicken, a whole cabbage and some of the other ingredients you have in our stew. Now I’ll be looking for pork hock to try your recipe. :)

    • Jean you are right – it did add a great deal of flavor to the broth! Let me know if you find a pork hock, I’ve decided it is definitely an underused cut of meat here in this part of the world! Hope you enjoy.

  2. I’m trying this recipe tomorrow. I will double it as suggested as my fiancé and I are hardy eaters :) I intend to use part smoke hock and part fresh flesh. I am anticipating greatness! I will post soon with my results. Thank you!!!!

  3. This sounds wonderful. A simple question please: pork hock or ham hock? I have several pork hocks, never been smoked or cured. Would that work? Thank you for a reply.

  4. I made this tonight for dinner… it was wonderful..I added some sliced onions and chicken broth..other then that recipe was same…so good..thanks..

  5. I was wondering if you removed the skin/fat from the pork shanks, does it make the stew less greasy? I would like to know – you don’t mention it in the recipe – also do you chop up the cabbage? I think I would – I am dying to try this because I just purchased 4 good sized hocks and am anxious to get them rolling in my crock pot! p.s. – what happens to the skin if left on – can you use it to make cracklin’s? – any help would be most appreciated! thanks! – Pat.

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