*This recipe is best made in bulk with 6 cans of beans. You can adjust up or down as necessary, just note that the baking times will vary significantly if you do. This is so good you're gonna want to eat it for a few days anyway ... or have some friends over to enjoy it with you!
Preheat oven to 300 degrees.
Place ham hock in enamel cast iron dutch oven and add water half way up the side. Place the lid on the pot and slow cook for approximately 2-3 hours or until meat is falling off the bone. Check regularly for doneness and to be sure there is enough water in the pot, you don't want this one to dry out. Think juicy and savoury!
Transfer hock from dutch oven to cutting board until cool enough to handle. Reserve liquids and add a splash to the beans or use in your next pot of soup.
Increase oven temperature to 350 degrees.
When the hock is cool enough to handle, shred the meat from the bones and cut into bite size chunks then place in dutch oven. Now add beans, brown sugar, molasses, ketchup and diced onion to the pot. Combine.
Lay strips of 6S 'can't be beat' pasture raised bacon over the mixture, place the lid on the pot and pop in oven for 1 hour.
Remove the lid and bake for 1 more hour allowing the bacon to crisp and sizzle.
Can't you just smell it? Aren't you just drooling thinking about it? How's that for a perfect side to your next bbq?
Thank you Grannie Annie! 🥰