Stahl-Meyer Pork Hocks with BBQ

Preheat the oven to 325°F.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the pork hocks on all sides until browned, about 5-7 minutes.

Remove the pork hocks and set aside.

Add chopped onions, garlic, carrots, and celery to the pot; sauté until softened, about 4-5 minutes.

Stir in bay leaves, black peppercorns, and thyme; cook for 1 minute until fragrant.

Pour in chicken broth and apple cider vinegar, scraping up any browned bits from the bottom.

Return the pork hocks to the pot, ensuring they are submerged in the liquid.

Season with salt and bring to a simmer.

Cover the pot and transfer to the oven; braise for 2-2.5 hours until the meat is tender.

Remove the pot from the oven and carefully take out the pork hocks.

Let the pork hocks rest for 10 minutes before slicing.

Meanwhile, strain the cooking liquid and return it to the pot.

Add chopped potatoes and cabbage to the strained liquid; simmer until tender, about 15-20 minutes.

Serve the sliced pork hocks over the vegetables, drizzled with the cooking liquid.

Garnish with chopped parsley and a dollop of mustard.

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