Zultz

1. 1

   Boil

2. 2

   pork hocks with onion, bay leaves and celery salt.

3. 3

   Cook slowly for 2 hours or so.

4. 4

   Take hocks out of juice.

5. 5

   Pour juice into large bowl.

6. 6

   Cool until fat hardens on the top and then discard all the fat.

7. 7

   While pork hocks are still hot, cut up (removing all fat between skin and meat).

8. 8

   Discard this fat also. To every 4 cups of diced meat, skin, etc., add 3 cups of juice, pepper, vinegar, sugar and salt.

9. 9

   Bring to a boil for 2 minutes, stirring and tasting.

10. 10

    Pour into pans.

11. 11

    Remove bay leaves and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.