3 smoked pork hocks {about 3 pounds}
8 cups water

1 Place pork hocks in covered 4-quart stockpot.
2 Add water.
3 Bring to boil; cover and simmer 2 to 3 hours or until meat is tender and pulls away from bone.
4 Cool; remove meat from bone; cut into medium-sized pieces and return to cooking liquid.
5 Chill; skim off fat layer.
6 Add sufficient water to make 8 cups.
7 Divide into 8 1/2-pint containers and freeze.
8 To thaw, place unopened container in refrigerator for 24 hours.