How to make it

  • Cook in a slow cooker on low for at least 12 hours.
  • Strain the liquid.
  • Pick the meat from the bones - you will have at least 1/2 lb meat and yes, it is a labor of love.
  • Freeze the leftover "pickin's" for use in black bean soup, bulk sausage and other delights.
  • The stock should be refridgerated (it will gel) and the fat taken off the top.
  • Put the defatted stock back in the crockpot the next day with smoked pork neck bones, onions and parsley and leftover beef stock and what have you in the fridge?
  • Cook another 12 hours or more on low.
  • The stock should be stored in the fridge or frozen.... it is incredibly delicious! Can be used for black bean soup or the basis for just about any soup.
  • When you serve these results, be sure to wait until your guests TRY the meal items before announcing what is in them... you may just get a dining room full of converts as I am.
  • Note: some cooks boil the pigs feet for a couple of minutes FIRST before cooking them as above... discarding the boiling liquid from this step, if used.

Reviews & Comments 7

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  • merlin 9 years ago
    Hey. I'm in.
    Was this review helpful? Yes Flag
  • elize 9 years ago
    Heh, i've never tried pigs feet before....ive always thought ew but i might just try this, because hearing what you people say, well, it MUST be good!
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    " It was excellent "
    lor ate it and said...
    OH MY GOSH!!! PIGS FEET!!! I grew up enjoying pigs trotters and I miss the way my Mother made them. For some reason, they just tasted better than mine or any others. The one herb that my Mother used that I think must never be omitted was a couple of Bay leaves. You are soooooo right about reserving the stock. There's nothing like it. Thanks so much for the memory nudge ;) You've got my "5".
    P.S. I had to question this. You have 4 ea ??? and also 2 ea allspice??? It looks like an ingredient was forgotten and the 2 ea allspice puzzles me.
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  • szq 10 years ago
    I love pig's feet. No-one ever want to admit to it. Someone's buying them because it's always on the shelves fresh and pickled. ;) It's just good eating.
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    " It was excellent "
    robertg ate it and said...
    Love pigs feet anyway that they are fixed.You might like the post I made called galatz. Thanks for posting...Bob
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Good Recipe thank you! Joymarie
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  • jenniferbyrdez 10 years ago
    Hey, I love pigs feet-it's pork ain't it. I don't like the neck bones because I end up with to many little tiny bones to pick out. You're right, the feet make a delish stock. TY weeble.
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