3 lb. pork hock (shanks)
1 small diced onion
1 large sliced potato
1/4 head cabbage, chopped in large pieces
1 cup sliced carrots
1/2 cup pickle juice
2 chopped kosher dill pickles
1 tsp. dill weed
1 tsp. black pepper
1 gallon water
Add water to a kettle.
Add pork hocks and onions to same kettle.
Cook for one hour.
Remove the pork and allow to cool.
Reserve the water in kettle.
When cooled dice the pork and set aside.
Add potato, cabbage and carrots to same kettle then cook until all three veggies are tender.
Add pickle juice, pickles, dill weed, pepper and pork to kettle and cook until the precooked pork hocks are heated all the way through