Pickled Pork Hocks

Sharon Miller

You need:

10 pounds pork hocks Place pork hocks in a large kettle (a soup pot works good).  Barely cover with water. 

Add  4 Tablespoons  salt and then wrap in cheesecloth: 3 Tablespoons pickling spice and 4 bay leaves, add to the water/pork hocks.    

Bring to a boil and then lower heat to a simmer.  Simmer until meat falls off of bones, this is going to take awhile 3 hours or more.

Remove cheese cloth with spices.  Cool enough to remove bones from hocks and place meat in a glass container.

Simmer to reduce stock to about ½ or less of the liquid.  Add 1 ½-2 cups vinegar and simmer some more (about ½ hour). 

Strain if desired.   Cool liquid then pour over meat and refrigerate till jellied..  Slice to serve.