Smoked Pork Hock Pasta Salad with Peas

By Kimberly Ragosta, Author - A Time To Gather

For Wild Harmony Farm


4lb ish uncured smoked pork hock from Wild Harmony Farm 
2lbs whole wheat pasta
2 cups frozen peas 
2 cups mayo
1/2 tsp kosher salt
40 grinds black pepper
1 TBS dried dill
Fresh parsley 
Put the frozen pork hock in a crock pot covered with water and cook on low overnight for 8 hrs. Cook pasta with peas and drain. Rinse with cold water. Shred pork hock and let cool-discard bones and fat. Add pasta, peas, pork and the rest of the ingredients to a bowl and mix well. Refrigerate for at least 3 hrs before serving. Top with parsley!


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