I've said it before and I'll say it again:
Smoked Pork Hocks
Simmer for a long damn time. Take out the skin, fat and bones from the hocks
that's all ya need man, a little hot sauce in the bowl after they're cooked............DAMN, simple is goooooood.
Later I'll do the great northern sweet/hot baked thing, with MUSTARD!!!!
Guarantee they'll disappear