Heat vegetable oil in a fry pan over med-high heat. Add the carrot, celery, onions and fry until browned on all sides. Add the harissa paste and toss until vegetables are evenly coated. Continue to cook for another 1-2 mins.
Transfer vegetables to the slow cooker followed by the hocks, chicken stock, split peas, Moroccan seasoning and tomatoes. Cover and set to high then cook for 6-8 hrs.
Remove the hocks from the slow cooker and begin to pull the meat off the bone, then set the meat aside. Discard the bone.
Using a stick blender, pulse the soup to your liking. Add the pork hock meat back in.
Serve and enjoy!
Three Aussie Farmers Pulled Pork
Our Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.