Heat the oil in a Dutch oven over high heat. Fry the bacon until crisp. Add the ham hock, onions, pepper, and salt. Cook, stirring often, for 2 to 4 minutes. Add the garlic and cabbage (in batches if necessary, adding more as the previous addition wilts), and cook over medium-high heat, stirring occasionally, until the cabbage is soft and tender, 30 to 45 minutes.

Remove the ham hock. If it has softened enough to pull the meat off, pick the meat off the bones and add the pieces to the pot. Add the rub, stir, and remove from the heat.

Serve immediately.