Split Pea Soup with Pork Hock

Split Pea Soup Ingredients:

  • 3 cloves garlic
  • ½ tsp pepper
  • Tsp salt
  • 2 Beretta homemade smoked pork hocks
  • 1 Bay Leaf
  • 3 Carrots
  • 2 Stalks Celery
  • 1 shallot
  • 16 oz split peas dried
  • 1 tsp Thyme, dried
  • 1 yellow onion
  • 6 cups chicken stock, low sodium

Smoked Rub Ingredients:
Rub Yields 2 ½ cups
You can use this dry rub all year long if kept sealed tight. Use liberally on Beretta pork hocks prior to placing in oven.

  • 1 cup brown sugar
  • 1/2 cup Himalayan salt
  • 4 TBSP smoked paprika
  • 1 1/2 TBSP coarse black pepper
  • 1/2 TBSP cumin
  • 1/2 TBSP onion powder
  • 1/2 TBSP garlic powder
  • 1 tsp cayenne pepper

 

Directions:

  1. Combine all rub ingredients together in a bowl. Transfer to an air tight serving container.
  2. Rub 1-2 TBSP of rub on each hock.
  3. Place hocks in oven on 225 degrees for 1 ½ hours.
  4. Combine split peas, carrots, yellow onion, shallot, celery, garlic, thyme, pepper, bay leaf and chicken stock. Add pork hock as well as the braising juices from the pan.
  5. Cover and cook for 5-6 hours.
  6. Remove the pork hock bone and shred the pork into bite-size pieces.
  7. Remove the bay leaf and serve.