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Pork broth

Course Soup
Cuisine American
Keyword freezer broth, pork bone broth, pork stock, soup base
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 4 quarts
Pork bones soaked in vinegar water, optionally roasted, then simmered for hours with vegetables into a rich broth.

Ingredients

  • 4-5 pounds pork bones
  • Vegetables coarsely chopped: 2-3 carrots, 2-3 stalks celery, 1 medium to large onion
  • ¼ cup apple cider vinegar
  • Filtered water to cover pork bones
  • Optional for more gelatin and nutrition: 1-2 pig's feet

Directions

  • Soak: put the bones (and pig's feet, if using) in a stockpot, cover with water, add the vinegar, and leave for 30-60 minutes. Optional but highly recommended: first roast the meaty bones in a roasting pan at 350-400 degrees for about 45-60 minutes, until browned but not charred, then soak.
  • Skim: bring to a gentle rolling boil and skim off any scum. Add the vegetables once you have skimmed.
  • Simmer: turn the heat down and simmer very gently, covered, for 12-24 hours.
  • Strain: let cool, remove the bones and vegetables, and move the broth to storage containers.

Notes

Refrigerate up to 7 days; freeze any you won't use within a week. Safety: cool the broth quickly (within about 2 hours) rather than letting it sit at room temperature before straining. No canning instructions; broth must be pressure canned following USDA/NCHFP tested methods.