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Step 3: Cook Low and Slow
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours.
What to look for: The beans should be tender, and the meat should easily fall off the bone when touched.
Step 4: Shred the Meat
Remove the ham hocks from the slow cooker. Discard the bones, skin, and any tough bits. Chop or shred the meat into small pieces.
Step 5: Combine and Finish
Return the shredded meat to the beans and stir well.
Tip: For a thicker, more gravy-like texture, mash a small portion of the beans against the side of the pot before stirring. This releases starch and naturally thickens the broth.
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