boneless pork hocks?
Low and slow. They go well with almost any flavour "theme"... I did them like an osso buco once, and they were great... they're also really nice with Asian flavours (google "red-cooked pork.")
Never seen them sold boneless.
Thomas Keller has a neat recipe for "trotters" in Bouchon, which is basically hocks braised slowly, meat removed from bone and reassembled into a "torchon" of sorts, then sliced, and the slices are pan-fried until crispy. Mmm. I could really go for some of that right now.