°1 pound pork knuckle (also called pork knuckle) (or 2 cups cooked pork chops)
°36 oz fresh / frozen green beans
°3 c water
°4 large yellow or red potatoes, cut into small pieces
°1 tbsp dry thyme
°1 teaspoon garlic powder
°1 teaspoon onion powder
°Half a tsp of black pepper
°1 tsp salt, to taste
°¼ 1 tsp ground cloves
°½ 1 tsp ground cinnamon
°Oil, just drizzle (about 1-2 tbsp)
Adding pork knuckle (or pork chops) to the bottom of the slow cooker, then pour in the green beans, water and potato chunks. Don’t cut potatoes that are too big or they will have a hard time finishing when everything else is ready. I like to go an inch or less.
Then add thyme, garlic powder, onion powder, black pepper, salt, cloves and cinnamon. Mix them well, then drizzle them with a little oil (1-2 tablespoons) before covering.
Cook over high heat for around 4 hours or over low heat for around 6-7 hours. It all depends on whether you go home or not and how fast you want to leave. Do not overcook or the green beans will turn into mush. But you want the potatoes to ripen.
Once the green beans and potatoes are cooked, you will remove the pork knuckle and allow it to cool a bit before dicing the meat. Turn the slow cooker to the hot setting while the pork chops cool and chop. Add the pork chops again and serve.