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pork hocks

FM Former Member
For some time now I have been smoking fresh pork hocks in my CS. When done I always then cook them on very low heat in a slow cooker with several cans of sour kraut, normally twelve hours. They fall apart and also flavor the kraut.

Last week I used up some Tender Quick in a liquid mix. I marinated the hocks for four hours, and then smoked them with some ribs I was doing anyway. I know they don't need to go this long, but I smoked them with the ribs for three hours. I then wrapped them in foil, as I did with the ribs, and let them go another three hours. Today I threw them into my slow cooker with two cans of kraut and let them simmer for ten hours. They are terrific, tender and flavored the kraut nicely.

I am wondering if anyone else has done hocks and used any other techniques, marinades or brines, such as Smoken Okies'? Any help is appreciated. Thanks.
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N nickscullMember
I was just about to do some pigs feet the French way. They call them Pied de Cuchon. They split them and wrap them in cheese cloth so they don't fall apart. Then they simmer them in a court boullion made with water and wine and fresh herbs for about 3-3 1/2 hours.

Then they remove them and cool slightly, and roll them in bread crumbs and finish in a 350 degree oven for 30 mins. or until crumbs are brown and crisp.

After I cook them this way to get a feel for the recipe, I was planning to try them in the Smokette. But first you gotta simmer them a long time to deal with the fat. Then maybe two hours in smoke will flavor them, followed by a quick crisping under the broiler or on the grill.

Hocks are bigger so more time is needed. I had hocks in southern Germany done all day on a rotisserie and they were amazing!

I'll post the results.
FM Former Member
Nick, outside of Guadalajara, Mexico I've had pigs feet that were boiled first in an spiced boil until tender. The feet were then battered in a light egg batter and fried. These were served with a mild tomato salsa.

No 'que, but they really outstanding.

I think I'll try making some up this next weekend.
N nickscullMember
Hi Richard,

I see you're from Pinetop, a great town. I lived in Tucson for 35 years and I sure do miss the amazing Mexican food. Tucson had 86 Mexican restaurants when I lived there. I haven't had the real stuff in five years, so I've been cooking it myself. I even have to make my own tortillas because the store bought ones down here are like cardboard.

I have been searching the Mexican cookbooks for the recipe you describe with no luck. Thanks for the info.

Pigs feet in Mexico are called patas de cochi or patas de cerdo if you ever come across them in an index here or there.
FM Former Member
Nick, I certainly do love Pinetop, though, like most of Arizona, it has changed for the worse as the population has swelled.

One great disadvantage, we don't get much Cuban food here.

By the way if you're looking for a recipe for pigs feet in Mexican cookbooks or on Mexican websites, try looking under "patitas" or "manitas." Mexicans typically call pigs feet "little feet" or
"little hands." Occasionally, I have heard them called "patitas de puerco" or "patitas de cerdo," but not often.

Good luck on your quest for good, authentic Mexican food.

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