Slow Cooked Pork and Beans with Smoked Ham Hock

There is something deeply comforting about a pot of slow cooked pork and beans with smoked ham hock—a dish that fills the kitchen with a smoky, sweet, and savory perfume while the beans plump and the pork yields to the fork. Picture a bowl steaming gently, glossy beans folded in a rich, caramel-colored broth, flecks of soft onion and carrot, ribbons of shredded pork, and a tender ham hock that has given up its smoky soul to the stew. Each spoonful offers contrasting textures: creamy beans, silky sauce, and the occasional toothsome bite of pork—an embrace in a bowl that tastes like home.

Why You’ll Love This Slow Cooked Pork and Beans with Smoked Ham Hock:

This is the sort of recipe that rewards patience with depth. The long, gentle simmer coaxed from the smoked ham hock infuses the beans and pork with a warm, campfire-like smokiness that is both nostalgic and sophisticated. Texturally, the beans become melting and luxurious while the pork shoulder shreds into moist ribbons that carry sauce and spice. Visually, the dish is rustic and inviting: glossy, slightly thickened sauce dotted with herbs and orange flecks of carrot. It is versatile—serve it over creamy mashed potatoes, with crusty bread, or as a filling for soft rolls—and it scales easily for a family dinner or a potluck. Most importantly, it’s accessible: modest ingredients, straightforward technique, and a slow cooker or oven will take you from pantry to exalted comfort food.

Ingredients for This Slow Cooked Pork and Beans with Smoked Ham Hock:

Step-by-Step Instructions for Slow Cooked Pork and Beans with Smoked Ham Hock:

1. Prepare the beans: drain soaked beans and rinse under cool water. Pick through to remove any stones. The beans should feel smooth and slightly plump—this is the foundation of your final texture.
2. Pat the pork shoulder pieces dry and season lightly with pepper. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, brown the pork in batches until a deep, caramel crust forms. This Maillard color builds flavor and adds visual appeal; do not rush this step.
3. In the same skillet, add the remaining tablespoon olive oil and reduce heat to medium. Sauté the chopped onion, carrot, and celery until softened and fragrant, about 6–8 minutes. The kitchen should smell sweet and savory—this aroma is the promise of the stew.
4. Stir in the minced garlic and tomato paste and cook 1–2 minutes until the paste darkens slightly and smells roasted. Add smoked paprika and cook briefly to bloom the spice.
5. Transfer the browned pork, sautéed vegetables, rinsed beans, and smoked ham hock to a slow cooker or heavy ovenproof pot. Tuck in the bay leaves and thyme. Pour in stock until the ingredients are just covered; the liquid should ripple and glint in the pot.
6. Add brown sugar, Dijon mustard, Worcestershire sauce, and a couple grinds of black pepper. Stir gently—avoid over-stirring early on so the beans remain intact. The mixture should look a little loose; it will thicken as the beans release their starches.
7. Slow-cook: cover and cook on LOW for 8–10 hours (or HIGH for 4–6 hours) until the beans are tender and the pork is easily shreddable. If using the oven, cover and bake at 300°F (150°C) for 3–4 hours. You should see a glossy, reduced sauce coating the beans.
8. Remove the ham hock to a cutting board. Discard bay leaves and thyme stems. Use tongs to lift out the pork shoulder pieces and shred them with two forks directly into the pot; return shredded pork to the beans. Pull or chop the meat from the ham hock and add it back—taste a piece of ham to gauge saltiness before adding all of it.
9. Adjust seasoning: add apple cider vinegar in small increments to brighten the dish, then check for salt and pepper. If the sauce is too thin, simmer uncovered for 15–30 minutes to reduce, or mash a cup of beans against the pot’s side to thicken naturally.
10. Finish with chopped parsley and serve warm. The final aroma should be smoky, slightly sweet, and herbaceous; the first spoonful will be silky beans, savory shredded pork, and a hint of tang—comfort on every level.

How Long to Cook:

Cooking times vary by method and equipment. Here are reliable guidelines:

• Slow cooker: LOW 8–10 hours or HIGH 4–6 hours. This method is the most hands-off and develops the deepest, roundest flavors.
• Oven: In a heavy Dutch oven, bake at 300°F (150°C) covered for 3–4 hours until beans are tender and pork shreds easily.
• Stovetop: Simmer gently on low, partially covered, 2.5–3.5 hours—stir occasionally and add liquid if needed.

Internal doneness checks:

• The pork shoulder should reach about 195–205°F (90–96°C) for effortless shredding and collagen breakdown.
• Ham hock is done when the meat pulls easily from the bone and is tender to the touch.
• Beans should be uniformly soft and creamy—no chalky center. Test several beans from different parts of the pot.

Tips for Perfect Results:

• Soak the beans overnight (or use a quick soak) to ensure even cooking and creamier texture.
• Brown the pork well—that caramelized crust is flavor gold and gives the dish depth.
• Start with low-sodium stock or water because the smoked ham hock adds considerable salt—season toward the end.
• Resist the urge to stir constantly. Stirring too often can cause the beans to break down into a puree instead of staying intact.
• If the dish is too thin, remove the lid for the last 20–30 minutes to reduce, or mash a portion of the beans to thicken without adding flour or thickeners.
• Finish with a hit of acid—apple cider vinegar or a squeeze of lemon—to brighten and balance the richness.

Options for Substitutions:

• Beans: Use cannellini, great northern, or pinto beans instead of navy beans. Cooking times vary slightly—taste for doneness.
• Ham hock: Smoked turkey leg or smoked pork shoulder can replace ham hock for a lighter or leaner smoke—adjust salt accordingly.
• Pork: If you prefer leaner meat, use pork loin but cook time will be shorter and texture less shreddable. Alternatively, increase ham hock amount and omit pork shoulder for a ham-forward dish.
• Stock: Use vegetable stock for a less meaty base, but add a splash more umami (soy sauce or mushroom powder) if needed.
• Sweetening: Swap brown sugar for maple syrup or molasses for deeper sweetness and complexity.
• Thickening: Instead of reducing, stir in a slurry of cornstarch and water (1 tsp cornstarch + 1 tsp water) if you prefer quicker thickening—add near the end and simmer 5 minutes.

Watch Out for These Mistakes:

• Over-salting early: The ham hock is salty—season only after the meat has imparted flavor, then adjust carefully.
• Undercooked beans: Beans that are undercooked remain chalky; if you encounter this, continue simmering with more hot liquid until tender.
• Rushing the browning: Skipping or skimping on browning pork reduces flavor complexity—take the extra 10–15 minutes.
• Boiling vigorously: A rolling boil can cause beans to burst and break down; maintain a gentle simmer for even cooking and intact beans.
• Discarding the ham hock too soon: Pulling it out before it has surrendered its flavor will leave the broth flat—remove it only when the meat is tender and the pot is deeply flavored.

Estimated Nutrition (per serving, serves 6):

The following values are approximate and will vary with exact ingredients and portion sizes.

• Calories: ~620 kcal
• Protein: ~42 g
• Carbohydrates: ~45 g (Dietary fiber ~12 g, Sugars ~6 g)
• Fat: ~28 g (Saturated fat ~9 g)
• Sodium: variable — likely 700–1,200 mg depending on ham hock and added salt

Frequently Asked Questions:

Can I use canned beans instead of dried?

Yes. Use two 15-oz cans (drained and rinsed) added in the last 1–2 hours of cooking to avoid over-softening. Reduce the initial liquid slightly since canned beans add moisture.

How should I store and reheat leftovers?

Cool to room temperature and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of stock or water to restore silkiness. The flavors develop further overnight.

Is there a vegetarian version that keeps the smoky flavor?

Yes—use smoked paprika, liquid smoke (sparingly), and smoked tofu or a smoked mushroom like porcini to add depth. Use vegetable stock and a smoked vegetable “hock” such as smoked tempeh for richness.

Can I freeze this dish?

Absolutely. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove to preserve texture.

Conclusion:

Slow cooked pork and beans with smoked ham hock is more than a meal—it is a slow, generous taking of time and flavor that returns nourishment and company. From the caramelized browning of the pork to the slow release of smokiness from the ham hock and the creamy surrender of the beans, every stage offers a sensory reward. Whether you make it for a quiet weeknight, a weekend gathering, or to fill your home with warmth on a cool day, this dish welcomes conversation, leftovers, and comfort. Serve it with a simple salad, a crusty loaf, or buttery mashed potatoes, and let the bowl make ordinary moments feel like small celebrations.