In a large 7-quart stock pot, combine 6 cups of water with the ham hock. Cover and simmer over medium-low heat for 45 minutes until the hock becomes tender.

While the ham hock simmers, remove the tough center stems from the collard leaves. Soak the leaves in cold water to remove any grit, then drain. Stack 3 to 4 leaves at a time, roll them tightly, and slice crosswise into 1/2-inch to 1-inch strips.

Once the ham hock is tender, add the sliced collard greens, diced red onion, garlic powder, paprika, sea salt, and apple cider vinegar to the pot. Add 1 to 2 additional cups of water so the greens are just covered.

Cover and simmer on low heat for about 2 hours, stirring occasionally, until the greens are very tender. Remove the lid partway through if you prefer less liquid.

Remove the ham hock from the pot. Shred the meat from the bone, discard the bone and fat, and stir the shredded meat back into the greens. Taste and adjust seasoning with more salt, vinegar, or hot sauce as desired.