Submitted by: Yvonne from Huron, SD
Place hocks in large pot with onion, spices, and chili pepper.
Cover with cold water. Bring to a boil, reduce heat and simmer until meat is
Tender and falls from the bone. Remove from heat to cool.
Remove pork from the liquid,
remove skin and most of the fat. Separate the meat from the bone. Discard the bone, fat, and skin.
Strain the liquid, place back in the pot and reduce by 1/3. Add vinegar to taste ( I like about 1 cup). Add meat and 3 Tablespoons pickling spice in cheesecloth and bring to boil. Reduce heat and simmer for 15 minutes. Add another sliced onion
if desired. Pour into bowl and refrigerate for 3-5 days to set.
NUTRITIONAL BREAKDOWN 1 cup of meat with the bone removed contains approximately 170 calories, of which about 97 is from fat. The fat breakdown is : saturated fat - 4 grams Polyunsaturated - 2 grams MONOunsaturated - 5 grams And 17 grams of protein. No carbohydrates. Also includes: calcium, thiamin, niacin, Vitamin B6 and B12, phosphorus, selenium, iron, Vitamin E, copper, magnesium, and zinc.