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Pigs Feet Crock Pot Recipe – Due to recent technical issues, we had to re-write our original post titled Pigs Feet In White Wine. Only the recipe formatting has changed. This hiccup also made us aware that none of the recipes could be printed!
Now you can jump to the recipe, print it right away or pin it to one of your boards!
While we are on the topic of pig trotters, here is another home style recipe from our French Country Cuisine collection you may be interested in preparing some day.
Here’s how to cook fresh pigs feet in slow cooker.
In the process of preparing the recipe and taking new photos, we realized that we never mentioned the carrots! Quel désastre!
The ingredients are the same as the original recipe but this time we made sure to add the carrots – a minor faux pas that does not make a bit of difference whether you prepare it in a crock pot or a stove top Dutch oven.
My Grandmère did not have a mijoteuse (aka crock pot or slow cooker) when she prepared pig’s feet for dinner. All she had was a well worn heavy duty cast iron Fait Tout (this one looks like an incredible piece of cookware to add to any kitchen). Leave that pan on the old wood stove long enough and it becomes the ultimate slow cooker.
Now I fully realize that pig’s feet prepared in any recipe – crock pot or Dutch oven – might not be everyone’s idea of a favorite dish.
I’ve seen pig’s feet in supermarkets as a snack food and if a recipe for pig’s feet can even grace the cooking pages of the New York Times, then they can’t be all that bad – right? In any case, these 2 pounds of pigs’ feet spent several hours slow cooking in a court bouillon.
The bouillon is flavored with lots of fresh thyme and bay leaves, along with onions, nearly a full head of fresh garlic, organic carrots, fresh curly parsley and a healthy amount of white wine. Because we’re French 🙂
She could not resist reaching for one in the pan to “taste” …just in case this country girl from the very same corner of France did not know how to prepare an authentic version. Really? Maman!
It is one of the simplest recipes to prepare. Once cooked to such an extent that the meat is fall-off-the-bone tender, the de-boned pig’s feet can be served cold in their wine and herb flavored gelatin.
What is Maman’s preferred variation on the basic recipe? Pieds de porc à la Sainte-Menehould.
She removes the large bones and seasons the pig’s feet with a coating of Dijon mustard and seasoned bread crumbs. Then she tops them off with a pat of butter and broils or pan fries them until crisp and golden.
Regardless of the method she eventually chooses, I’m sure she will enjoy each variation of the recipe.
Pigs feet in white wine were a surprise treat for my Maman. In France, [popup_product]Mother’s Day[/popup_product] is celebrated on May 31rst.
Simmered in a rich broth for hours on end, pig’s feet are not exactly the type of recipe one would prepare during the merry month of May or even someone’s idea of the perfect Mother’s Day gift. Yet it was enough to make a Maman cry.
Comfort foods and Dutch ovens are more suited for Fall and Winter. A Dutch oven full of her favorite dish from childhood days was just what this doctor ordered as a special treat.
While this recipe is more of a winter dish, in France Mother’s Day is celebrated on May 31rst. So, as a surprise and special treat for my Maman, I prepared a Dutch Oven full of her favorite dish – pig’s feet in white wine.
8 Smithfield® split fresh pig’s feet (already cut in half)
1 large yellow onion, rough chop
2 large carrots, peeled and cut into large pieces
6 to 8 whole cloves of fresh garlic, peeled
2 stalks of fresh parsley
2 to 3 new bay leaves
3 sprigs of fresh thyme
Sea salt (coarse or flakes), to taste
One tablespoon of multi color peppercorns or freshly cracked pepper to taste
12 oz. of water or 2 crumbled pork bouillon cubes
12 oz. of dry white wine
Wash the pig’s feet in cold running water. Layer them evenly across the bottom of the slow cooker.
Add a layer of rough chopped onion and half the garlic cloves.
Repeat with a second layer if necessary.
Add salt and pepper to taste. Add parsley, bay leaves and thyme. Add chopped carrots.
Sprinkle crumbled bouillon cubes over everything and add both water and white wine.
Set the slow cooker to LOW for 6 hours. If the pork is not falling apart, allow to cook for another hour or simply let the slow cooker complete the “stay warm” cycle.
Remove the pig’s feet from the broth using a skimmer. Transfer to a large platter and allow to cool.
Refrigerate until ready to proceed with a recipe of your choice.
Our favorite method is to coat the cooked pig’s feet in Dijon mustard then roll them in seasoned bread crumbs.
You can pan fry then until golden brown but the best method is to grill the breaded pieces (at 425F. to 475F. or #7 to #9 on a gas range) in a very hot oven until bubbly, crisp and browned.
Instead of the mustard coating, you can also dip the pig’s feet in a couple of beaten eggs, then roll them in bread crumbs before browning them.
Serve with more Dijon mustard and a simple green salad.
Ready to prepare the pigs feet #recipe in a #crockpot? I never hesitate to prepare regular stove top Dutch oven recipes in a slow cooker. All it takes are some minor adjustments to the total cooking time. Rarely, if ever, do I turn on the slow cooker and walk away for the rest of the day. It’s very easy to burn country style ribs using that walk-away method.
My slow cooker is more of a convenience appliance used when I have to multi-task at home. That said, a slow cooker or crock pot is the easiest way to set a pot to “simmer” with the full knowledge that it will in fact simmer for a specific amount of time.
I probably spend much more time prepping a recipe for the slow cooker than I need to but I do it for several reasons:
Get a heat diffuser plate!
Have you ever walked away from a simmering pot on the stove only to hear the lid jump up and down?
Because the stove is set to the lowest possible setting on the dial, it was still too hot to achieve that “barely simmer” temperature.
That kind of simmering will only last so long before your dinner is scorched and dried up.
If you want to use a stove top cast iron Dutch oven, use this heat diffuser ring plate to prevent these hot spots and bubbling up.
Heat is evenly distributed across the bottom of the pan and diffused as well for a more even heat.
A great feature about this stainless steel heat diffuser is that it comes in two sizes – one to fit small burners and one to fit larger burners and larger pans.
This sturdy ring plate has yet another fabulous feature!
I recently bought an induction burner and the VonShef heat diffuser converts any regular cookware into an induction ready pan. Imagine the savings!
The video below illustrates one way the French serve fork-tender pig’s feet.
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!