Pork Broth: The Delicious Stock You’ve Probably Never Tried

by Sarah Recipes, Stocks and SoupsComments: 95

Pork StockMaking homemade bone broth is arguably one of the most important techniques a Traditional Cook must incorporate into the kitchen routine on a very frequent basis.

I make stock almost every week, not just because our family flies through quarts of it so quickly, but also because keeping a ready supply of mineral and gelatin rich broth in the freezer for when illness unexpectedly hits is important in order to facilitate rapid recovery without meds.

Getting sick and realizing there is no homemade bone broth to be found in the freezer gives quite the sinking feeling, I can assure you! Simply running out to the store to pick up some canned or tetrapack soup or broth is not going to solve the problem – not by a long shot!  These industrially produced products even if organic are just water and MSG with little to no nutrient value and certainly no gelatin!

There is nothing worse than a tummy bug striking your children and knowing that a pot of gelatin rich stock that will halt the illness in its tracks is a full 24-48 hours away. Unless, of course, you can quickly source the right kind of fishheads, then a pot of stock can be ready in as little as 4 hours.

With plenty of stock on hand for whatever your cooking or wellness needs might be, the next question is how to source quality bones at a price that is within a typical family’s food budget.

The highest quality pastured pork bones for making homemade stock tend to cost between one half and three quarters as much as grassfed beef bones or pastured chicken in my experience, particularly if you source an entire hog.

Some might question how pork bones could make good pork broth given the fattiness of the meat.  Culinary purists consider soups and sauces made with fatty stock to not yield the best results, but this problem is easily remedied by chilling pork stock in the refrigerator which will allow the congealed fat to be removed from the top of the container of stock with a spoon.

If you’ve never tried pork broth or pork stock before, why don’t you give it a try?  Here is a very simple and basic pork broth recipe to get you going, inspired by the beautiful book Beyond Bacon, Paleo Recipes that Respect the Whole Hog, by Stacy Toth and Matthew McCarry,

Basic Pork Broth (Pork Stock)

Joel Salatin on pastured pigsMakes about 2 quarts


3 lbs pastured pork bones

1 TBL organic apple cider vinegar

Ground peppercorns

Sea salt


Put all of the bones in a stockpot and add enough filtered water to cover.

Cook on high until the water comes to a boil and scum rises to the top.  Cook for 5 minutes.

Dump the entire pot of water and refill with fresh filtered water, enough to cover the bones.  Mix in the apple cider vinegar and bring the water to a boil once again.

Carefully skim off any foam that comes to the top. It should be minimal given that the water with most of the scum was dumped in the previous step.

Reduce heat and simmer on low for 9-24 hours.

Remove the pot from the heat, strain and taste. Add salt and pepper as needed.  Let cool and then refrigerate in one or more airtight containers.  Skim the congealed fat off the top of the chilled pork broth the following day.  Use this clarified pork stock as the base for soups and sauces the same as you would use chicken or beef stock.

Sarah, The Healthy Home Economist

Comments (95)

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    April 29th, 2016 9:05 pm Reply
  • Tina

    I see that there are lots of comments about pressure cookers here. Even with the number of people growing that are using them because of the research that shows that they are safe and even healthier, I still fill very hesitant to start using one. Sarah, I know that you have mentioned that the high heat creates glutamates. I am wondering if you can provide some research or more detailed information so that I may feel more confident in my choice not to use a pressure cooker. Thanks so much!

    March 27th, 2016 9:14 pm Reply
    • Sarah

      Hi Tina, I don’t know of any research on the subject and for that reason have not started using one. The existing research on pressure cookers does not sufficiently answer this question for me. I am quite happy using a stock pot.

      March 28th, 2016 8:09 am Reply
    • Byrum

      from nourishingbroth.com

      Is there nutrient loss from using a pressure cooker?
      I have been using a pressure cooker recently to make bone broth. I usually cook it 5 hrs. Am I losing nutrients because of the heat? I will go back to regular 8-24 hr cooking if I am. Thank you


      Neither Sally nor I use a pressure cooker, but we know many people who love them. Pressure cookers seem to help achieve the gelatin we value so much. In terms of nutritional value, we have not done comparison testing of pressure cooker broth vs stockpot vs slow cooker. We’d love to do lab testing for a long lists of nutrients, but that gets very expensive very fast. If you know anyone who’d like to give us about $20,000 for a small study, we’d like to move forward with that testing. In the meantime, I see no reason for you to stop using your pressure cooker. However, we do question pressure cooking for 5 hours. I think most recipes say 1 hour though I’ve seen some recipes that recommend up to 3 hours. However you make it, enjoy your broth and be souper!

      April 1st, 2016 11:55 am Reply
      • Sarah

        Yes … exactly. Until further study is done, I will stick with the tried and true stockpot over a pressure cooker.

        April 1st, 2016 12:22 pm Reply
  • Dennis

    What is this article, 30 years old? modern electric pressure cookers don’t explode. They’re very safe.

    I don’t know about 2 hours. I make rich chicken stock in 30 minutes

    January 24th, 2016 7:21 pm Reply
    • Sarah

      Rich chicken stock in 30 minutes loaded with MSG. There is always a price to pay for speed. No thanks.

      January 25th, 2016 8:28 pm Reply
      • Edith Thurman

        How does using a pressure cooker add MSG???

        January 26th, 2016 1:33 pm Reply
        • Sarah

          The unnaturally high pressure creates glutamates (denatures some of the protein).

          January 26th, 2016 2:50 pm Reply
          • Lisa

            Does using a pressure cooker always cause glutamates or just when you pressure cook meats? I just bought one to cook beans faster.

            February 6th, 2016 12:50 am
          • Sarah

            Probably since it cooks with unnaturally high pressure every single batch.

            February 6th, 2016 9:16 am
          • Josh

            I actually looked this up and found that pressure cooking has been found, in numerous studies, to be one of the /healthiest/ ways to cook food. Please note that the following is all information I have found out within the past 4-ish hours of reading various articles on pressure cooking

            Denaturing proteins is the primary purpose of ALL cooking, whether over a campfire or in an oven (Or other way of cooking), because this denaturing makes it easier for our bodies to absorb the proteins.

            Because cooking times are shorter, vitamins have less time to leech out of the food. Additionally, because the steam is kept trapped, if you let the pressure cooker cool before opening it, the steam will condense back into water and take the vitamins with it back into a handy pool of water in the pot.

            Also, you are factually incorrect. There is no such thing as “glutamates”. Monosodium Glutamate is (chemically) a salt of Glutamic Acid. From the Wikipedia page on Glutamic Acid: “The substance was discovered and identified in the year 1866, by the German chemist Karl Heinrich Ritthausen who treated wheat gluten (for which it was named) with sulfuric acid.”

            I respect that you have more experience than I do regarding cooking, but multiple sources, along with scientific studies, disagree with your assertions on this particular point.

            Here’s one of the best articles I’ve found, almost completely textual:

            March 27th, 2016 4:44 am
          • Sarah

            Have at it! I’m not convinced and won’t be using a pressure cooker anytime soon :)

            March 27th, 2016 5:05 pm
  • Shelley

    Any suggestions for using the broth? I have quarts of it, a little over zealous :). Also how do you give it for illnesses? my kiddos are bummed just looking at the texture, nevermind ingesting pure like that. Thanks!

    December 17th, 2015 8:07 pm Reply
    • Sarah

      You can warm it on the stove, add a bit of salt and serve like a cup of tea. Or, you can use as a base for soups and sauces … many recipes for these on this blog :)

      December 17th, 2015 8:25 pm Reply
    • Nina

      I’m using it in a recipe for milk-braised pork shoulder. Had it at a restaurant and it was wonderful. Recipe calls for 2 gallons so I am going to be making my own pork stock and freezing the rest for soup or another braise later!

      January 12th, 2016 2:53 pm Reply
  • Megan

    Do I leave it covered or uncovered while simmering?

    December 17th, 2015 1:31 pm Reply
    • Sarah


      December 17th, 2015 2:02 pm Reply
      • Diego

        Firstly time I see someone recommending covering a stock while simmering.

        June 19th, 2016 9:56 pm Reply
  • Wifen3kids

    Hello, I just found your blog scrolling through Pinterest trying to find pork stock recipes. I have Ham bone from Thanksgiving and wanted to try and make a pork stock for my Udon soup. Is it ok to use the bones from a Thanksgiving ham? I don’t know if it’s pasteurized or not and right not with our financial situation do not care, we are just trying to make it all stretch. My only concern is flavor, will I achieve a good enough stock for the soup with the Ham bones. Thanks in advance.

    November 28th, 2015 6:05 pm Reply
  • Denise

    What type of fish heads should we get to be able to make fish broth in 4 hours? Thanks.

    April 25th, 2015 1:11 am Reply
  • wendy

    I made this yesterday. The broth is SO gelled. The best gel I’ve ever gotten. I had a HUGE pkg of bone in pork loin (24 pounds) in the freezer. I’d gotten it on sale for .99 a pound. It was SUPPOSED to be repackaged into smaller portions but hubby put it in the freezer as it was. I FINALLY pulled it out, determined to deal with it somehow. I cut all the bones out, put them in a big pot and followed the instructions above. It is VERY flavorless but that’s OK because I can now use it as a base for anything. There was quite a bit of meat that came off the bones so the broth has the leftover meat in it, also. Not sure yet what I’m going to do with it but I’ve got 3 quarts of broth/meat in the freezer.

    January 15th, 2015 1:30 pm Reply
  • Leonna

    I just made mine from our full bone-in ham leftovers. It’s beautiful! I browned the bone for 20 min at 400, then added that to my stock (I added veggies, since I needed to get rid of them anyway). I finished, stuck it in the freezer last night and skimmed off the fat this morning. I have a full pot of awesome gelatinous pork stock, ready to fight off this season’s flu, should it hit our house! Thanks!

    January 3rd, 2015 6:12 am Reply
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  • Mike

    Thanks for this recipe.

    I have a couple of questions — first, has anybody tried browning the pork bones beforehand (as is typical for a beef stock)? If so, what were the differences?

    I’ve been experimenting with pork stock and I can’t seem to shake that piggy taste, which I find unpleasant. Does anybody have any remedies for this? I haven’t tried the quick boil and discard at the beginning and this may be what is causing me trouble.


    April 3rd, 2014 5:44 pm Reply
    • Valerie Baer

      Absolutely. One very important thing to eliminate piggy taste is to start with very fresh meaty pig bones. I’m simmering some right now. We butchered yesterday. I roasted the bones for 2 hours until nice and browned. Added in every bit of browning from the roast pans. Right now my house smells delightful. No piggy smell. Just simmering roasted pork smell. The broth should never come to a full rolling boil. Just a simmer that barely breaks the surface. 24 – 36 hours to get the max gelatin from the bones. At the beginning skim the froth and scum that comes to the surface. After a while it will stop producing that. Never heard of dumping off the first water. It seems a waste of good flavor.

      November 2nd, 2014 9:33 pm Reply
  • DianaVP

    Regarding pouring off the first pot of water and scum, does this affect anything other than taste? I started my pot of pork bones before reading to boil the water for 5 minutes then pour off. My pot had been boiling for 30 minutes, and no sign of scum. Am I safe to proceed without the rinse cycle?!

    As my crockpot died, I am needing to brew this batch of bones on the stove top. I added the ACV. If 9 hours suffices, I will remove the broth before bedtime. Otherwise, it will need to go 17 hours till tomorrow morning. Thank you!

    February 28th, 2014 6:19 pm Reply
    • Cal

      I use NuWave stove cook top for my broth and it always work wonderfully. There is a timer up to 99 hours and temperature control which is great for bone broth.

      July 5th, 2016 8:34 pm Reply
  • Josh

    What is this scum your skimming off the top and why is it important to remove?

    February 28th, 2014 5:38 pm Reply
    • Brian

      I think it is just cosmetic (mostly), others will hopefully give more details. Sometimes I do and sometimes I don’t.

      February 28th, 2014 5:52 pm Reply
    • Christine

      The scum is supposed to be impurities.

      November 13th, 2015 5:51 pm Reply
  • Susan

    Do you think wild boar would be good too. My husband hunts them quite frequently, and have thought about it but haven’t really found anything by searching. One thing about boar is they are very lean, there is not much fat at all. Thoughts?

    January 29th, 2014 1:31 pm Reply
    • Brian

      I reckon it would be great, can’t get much more natural or organic than that.

      February 28th, 2014 5:50 pm Reply
    • Don

      Absolutely wild boar will work… and be delicious too. Its not necessarily the fat you’re after, although I am a follower of a high saturated fat/low carb diet. Its the minerals and gelatin in the bones that you want.

      November 18th, 2014 3:24 pm Reply
  • Debbie

    Does anyone feed the end bone “mush” to their cats? Would that be safe? I plan to get a kitten in the not to distant future and would like to start it out on a raw meat diet. Does anyone know of a resource on raw food diets for kittens? Thanks!

    January 3rd, 2014 10:30 pm Reply
    • GG

      Dr Becker of mercola healthy animals (on YouTube) has awesome and well researched raw pet food info and wrote a book with nutritionally balanced recipes. She also makes bone broths for her pets!

      January 4th, 2014 12:46 pm Reply
    • Susan

      I do to my dogs and cats. Chicken bones too. Once they become soft I either process all the extra stuff and the soft bones, add a little broth, the extra veggies if you add them, and they gobble it up.

      January 29th, 2014 1:28 pm Reply
    • Brian


      February 28th, 2014 5:54 pm Reply
    • Paul

      Im sure it would be fine, although I dont know whether its really a raw meat diet once the bones have all been boiled up.

      One thing to be careful of, if you plan to boost your stock flavour with onions or garlic, there are compounds in these vegetables which are VERY toxic to cats.

      May 3rd, 2014 4:47 pm Reply
  • Teresa

    Helllo. Anyone have recipes for what to do with the meat scraps after making the broth? i have heard of something that you mix it with buckwheat flour, make a loaf and then slice and fry this up. Don’t know what it’s called. Thanks

    November 23rd, 2013 8:36 pm Reply
    • Brian Tuor

      I freeze the meat in quart freezer bags and use it in soup or mix it with mayo and make sandwich spread

      December 17th, 2013 6:07 pm Reply
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  • Kitty

    I have read on a box somewhere that the small lid jars are not recommended by the mfg for the freezer, only the wide mouth and not any of the quarts.
    So I started saving stock in the freezer in a different way than I read here. I do use the little rubbermade containers that have stackable snap-together lids so they can be stacked up in a smaller space. That means I don’t have to premeasure the contents time after time. When they are frozen solid, I pop out the chunks, wrap them in glad wrap and stack them in a FoodSaver bag and suck all the air out. I label each inside pack. When I need broth or soup, I take out what I need, reseal the FoodSaver bag and restore. It’s slightly more work and pennies more money, but I’m not worrying about broken glass and storage is still tight in the freezer.

    July 6th, 2013 1:15 pm Reply
  • Brian

    Lori, I can my broth because the freezer is full. Don’t know what the change in nutritional profile is but it is still better than throwing it away. We use broth for making soup, etc and it tastes good. I would say , go for it. Clear broth 15 lbs for 25 minutes in the pressure cooker. Canning meat takes 90 minutes according to the book . Seems like a long time but oh well.

    June 29th, 2013 12:15 pm Reply
  • Lori

    Does anyone can their broth? I’ve run out of freezer space. This question was asked earlier, but I didn’t see an answer.

    June 28th, 2013 11:30 am Reply
    • Steve Hanegan

      Yes, meat stock can be canned, but you need a pressure canner to do it. I personally have never had any sort of stock stick around ling enough that storage becomes an issue…


      May 30th, 2015 11:43 am Reply
  • Kat Bradshore

    I’ve never tried making stock before but when I already have kids, I always make this. I usually make beef stock and the kids love it. This time, I will make pork stock. BTW, thanks for the link! 😉

    June 19th, 2013 12:51 pm Reply
  • Brian

    Katrina, I would get all of the pig that they don’t put in packages for something else. the head, feet, backbone, tail etc. everything that they would “normally” throw away and cook it all down. I skinned out all the parts and cooked them down and got lots of stock for “free”

    June 17th, 2013 10:33 pm Reply
    • Katrina

      Ok- Thank You.

      June 21st, 2013 12:39 pm Reply
  • judith

    I would also like to know about using a pressure cooker to make stock. Is it a good thing or not? It is so much easier.

    June 17th, 2013 5:31 pm Reply
    • Rebecca C

      I think you are damaging the good stuff in the stock by cooking it so quickly. but pressure cooked stock may be better than no stock. not sure. i like the crockpot because i don’t have to watch it. it takes longer but my actual hands on time is very little.

      June 19th, 2013 12:04 pm Reply
      • Susan

        Pretty sure I’ve read it can be ok to use the pressure cooker. If the stock still gels, it should be ok. We live in the desert, so in the summer, the slow cook method makes the house too hot and the pressure cooker allows us to have broth when we otherwise wouldn’t make it. I love the pork broth, it’s great in beans. I remove the fat too and find that it may have too strong a flavor in some dishes so, I use part broth and part water in my beans.

        June 19th, 2013 9:56 pm Reply
      • Steve Hanegan

        I have been doing a lot of reading on the virtues of the pressure cooker. My mom and aunties (depression era/WWII “veterans”) who grew and made EVERYTHING from scratch used them constantly. I have used mine for about a year, and find that it is actually BETTER than open pot or crock pot stocks because it extracts way more of the flavor and collagens that give nearly jelly-like consistency when cooled and an incredible “mouth-feel” when used in recipes. It is also much faster, I can make 2 or 3 different batches of stocks (even bone stocks) in a day. (GREAT chicken stock in under an hour and a half – cutting up the chicken to labeling the containers…)

        May 30th, 2015 12:06 pm Reply
  • Katrina

    I am getting 1/2 a pastured pig next month- it goes to the butcher the end of this month and I will be able to let them know the parts I want to keep. What kind of bones do I ask for?

    June 17th, 2013 10:56 am Reply
    • Brian

      ask for everything that doesn’t go in the other packages. Bones, head if you can get it, feet, fat (for rendering lard), everything. Did this with our pig this year and brought home a box with 30 pounds of trimmings which did not include the head or feet. they were extra. Makes great broth, and beautiful lard.

      February 28th, 2014 5:48 pm Reply
  • aimee

    love your site and learn so much! what does everybody freeze their stock in? every time i try to freeze in mason jars they break and then i am so sad…..does anybody have a trick out there? i know it needs to cool before freezing, which i’ve done before…..don’t fill to the top, don’t cover too tightly……am i crazy? how do you do it?
    also, i have canned stock before to be shelf stable……is that okay to do? or does it destroy good stuff?
    would absolutely LOVE an answer.
    thank you!!!

    June 17th, 2013 7:44 am Reply
    • Alexandra

      I too have been careful to not overfill my jars for freezing and still had them break.
      Such a drag when there is breakage and all that work and nutrition goes into the trash! I now only use canning jars (as opposed to recycled pasta sauce jars) and they don’t break.

      June 17th, 2013 7:57 am Reply
      • Mary P.

        I know this is not the healthiest or most sustainable option, but I have resorted to using quart-sized freezer bags. I have had trouble with glass breakage in my freezer (even with canning jars) so I don’t like to use it for that application anymore. The quart bags work great because they hold 4 cups of stock, they lie flat and take us less room in my tiny freezer. However, I feel they are safest when I allow the stock to cool completely before filling them. I don’t defrost the stock in the bags either, I cut the bag open and pop the stock cube in a cooking pot or bowl.

        June 17th, 2013 11:07 am Reply
    • Beth

      Try the pint-and-a-half, straight-sided Ball jars, available at most Ace Hardware stores and other places. There’s a fill line that’s about an inch from the top, and no “shoulders” to trap the expanding broth as it freezes.

      June 17th, 2013 1:27 pm Reply
    • Kay

      I am usually only freezing in small portions, but this works for me. I pour stock/broth/any liquid I want to save into a regular bowl; just make sure it is smaller at the bottom and wider at the top by a good difference. I pour the liquid in, freeze the whole bowl somewhere safe in the freezer. Once it forms the shape of the bowl, I let it sit out for about 5 minutes, then pop/slide it out of the bowl into a ziploc bag and put back in the freezer. (Sometimes, I use a butter knife to loosen the edges). This way, I can pull it out in smaller portions (the blocks stay frozen individually) and I can reuse the bag over and over.

      June 17th, 2013 1:46 pm Reply
      • Rebecca C

        I do the same thing. I use little plastic bowls. Yogurt containers, even ice cube trays sometimes. Since the stock is not hot when I pour it in, I don’t think it can leach much of anything harmful from the plastic. I’d love to have all glass but it takes time to transition. Anyway, once frozen I pop them out of the container and put them all in a ziplock bag together and label it. Anything from an ice cube which is 2 Tablespoons, to a yogurt container, which is about 2 cups.

        June 19th, 2013 12:02 pm Reply
      • Susan

        Excellent idea. My freezer is stuffed with bones, dog bones, dog food, venison, hog, chickens, etc. and sometimes we just don’t have enough room to put containers in. Thanks.

        January 29th, 2014 1:25 pm Reply
    • Beth

      I use Gladware square containers – sandwich size I guess – they hold over 3 cups. They stack well in the freezer. No more avalanches like when I used bags or breakage when I used glass jars. Just make sure the stock is well cooled and no issue with plastic.

      June 19th, 2013 2:39 pm Reply
    • Sandy

      I freeze in jars all the time! One very important thing is to make sure any bevel or tapering of the glass is not reached by the broth. You must leave also some room, like 1/4 of an inch or more, to allow the broth to expand upwards. I also stand all my jars until they are frozen. I cool before freezing. I have been doing for years now. A stand up freezer makes it easier if you do a lot. I have done in a regular freezer.
      No Canning kills too much of the nutrition in broth.

      June 21st, 2013 10:56 am Reply
    • CathleenD

      re canning jars breaking in the freezer. the reason is they sometimes do not have enough space for the liquid to expand into, even if you provide room at the top of the jar.. the way to deal with that is to place the jar, with the cooled stock, upright in the freezer and just rest the metal lid on the jar. do not put on the metal ring. or if you are using regular jars, just place the lid lightly on the jar. do not screw it down.
      when the stock freezes it can just push the metal lid up if more space for the freezing stock is needed.
      if it does this I take the jar out of the freezer and with a warm knife slice off the excess frozen broth. then I replace the lid and add the metal ring. don’t do this too early. wait a day or 2 to be sure the broth is completely frozen, otherwise the jar might still crack.

      June 24th, 2013 12:01 pm Reply
    • Pat Porr

      I recently had a canning jar break when it was on a shelf. It had candy in it and was not even heavy. The bottom of the jar broke when I picked it up. I don’t understand it at all. Any thoughts?

      September 10th, 2014 4:59 pm Reply
    • Steve Hanegan

      For larger quantities (2 and 4 cup portions) I use Snapware (plastic) because it seals well and is BPA free. I have also been filling muffin tins, freezing, then popping the frozen muffin sized pieces of stock (~1/2 C. each) and storing them in a labeled freezer bag in the upstairs (small) freezer for immediate use – so convenient to simply grab a 1/2 cup when needed…

      May 30th, 2015 12:11 pm Reply
  • Erin


    I noticed you add vinegar when you cook stock. Is the vinegar for flavor or is there another reason for adding the vinegar?

    June 16th, 2013 10:44 pm Reply
    • Colin Brace

      Vinegar helps leech the minerals from the bones into the broth. Standard cooking technique.

      June 17th, 2013 1:16 am Reply
  • Beth

    Sarah, can you provide any insights about the recommendation to dump the water and refill? Would this be beneficial regardless of how the pig was raised? Also, is skimming the fat optional? Do you like to use the skimmed fat like you would rendered lard, or do you discard it for some reason?

    June 16th, 2013 10:31 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Beth, dumping the water just makes it easier to remove any foam/scum with pork broth. You can just skim if you like.

      June 17th, 2013 6:39 am Reply
  • Brenda

    Pork is not food.

    June 16th, 2013 3:26 pm Reply
    • Sarah, The Healthy Home Economist

      Pork is a staple food for Southern Japan which (and still does today) has one of the longest lived and healthiest on earth.

      June 16th, 2013 4:16 pm Reply
      • Zoe B.

        Have you gave thought to the fact that these animals are pumped with so many antibiotics – that is what actually heals you!!! Disgusting! Also all of the gmo feed the pig eats is straight pesticides.

        November 22nd, 2015 10:49 am Reply
        • Sarah TheHealthyHomeEconomist

          Did you read the post? I buy my pork from pastured pork farmers and recommend the same for my readership. Pastured pigs are never shot up with drugs and antibiotics and freely graze and roam. They also don’t get GMO feed.

          November 22nd, 2015 1:01 pm Reply
        • Jess

          It is very easy to find naturally raised, pastured pork, almost as easy as spouting off on the internet about something you know nothing about. One of the guys my husband works with raises show hogs for the 4H and FFA kids, and we always buy a couple from him to have butchered at our local butcher shop.

          November 26th, 2015 6:47 pm Reply
    • Rebecca C

      if pork is not food, then what is a pig’s function on earth? honestly, there is nothing else they do.

      June 19th, 2013 11:59 am Reply
      • Sasha

        They are good for sneaking out of their pens and munching all the nasty cabbages your parents were planninng on feeding you :)

        January 5th, 2014 8:18 pm Reply
      • Tara

        You should have more respect for the animals lives in which you find nourishment!

        May 18th, 2015 7:42 pm Reply
  • stacey

    my original experience with pork stock was cooking a shoulder in the crock pot for 12 hours, the broth was so amazing, I couldn’t get rid of it! I found all kinds of soups to make with it, a totally different taste, but I love it, and now that we raise our own pigs, I make pork broth along with our beef, lamb and chicken. so yummy! pull meat from the bones, simmer brown beans (cooked) in the broth, throw in some sauerkraut, cooked pork and caramelized onions when it comes off the heat, grate a little cheese over and enjoy.

    June 16th, 2013 2:54 pm Reply
  • sharon lindsley

    If I mix chicken and pork bones do I still need to dump the 1st water and what do you think about using the pressure cooker for stock?

    June 16th, 2013 12:38 pm Reply
  • Zandra Peterson

    I started making pork stock and broth last year when I bought a pastured hog. Also grassfed beef. I made chicken and turkey stock and broth too. Save the bones and freeze them until you have enough to make broth. So easy and so good for you.

    June 16th, 2013 11:20 am Reply
  • Brian Tuor

    When my neighbor and friend butchers pigs, one is mine, I get all the extra bones, heads , organ meat, etc. for nothing cause no one else wants it. Cut all the meat off that I can then boil the bones and heads and make oodles of broth. Great soup stock. So much thrown away because people haven’t been raised to appreciate it. Same with cows and chickens.

    June 16th, 2013 11:11 am Reply
  • jmr

    I’m always learning new things and getting new ideas from your blog. I’ve never made pork stock, although I’ve recently been searching for a good pork supplier. I’ll give it a try once I find some good bones. What kind of soup would you make with pork broth? Maybe lentil or bean soup would be good?

    June 16th, 2013 10:51 am Reply
  • Mary P.

    I have taken to making a mixed bone stock with beef, pork and sometimes lamb bones, whatever I have. It makes a rich superior tasting stock – Asian cultures use pork stock all the time. I have not noticed that it’s more fatty because I do what you have recommended here – chilling the stock and then removing the fat (which I save and freeze and use later for cooking). Thanks for bringing up this tasty option :))

    June 16th, 2013 10:48 am Reply
    • Susan

      This is a great idea. I wish I had thought of doing this, especially when you don’t quite have enough left of one but do others. Because if you mix them, you will not get a distinctive taste from one in particular, like lamb for instance, so it could be used in most any dish. Love it. Will be doing this myself and feel rather stupid for not having thought of this :)

      January 29th, 2014 1:35 pm Reply
  • deniseregina

    I have unsmoked pork hocks in my freezer from my half a pig. Can I use those?

    June 16th, 2013 4:06 am Reply
  • Candice

    You’ve had it stop the stomach bug?

    June 15th, 2013 10:12 pm Reply
  • Megan @ Purple Dancing Dahlias

    Now that we have a pasture hog in the freezer I have been making pork broth. Makes the most divine potato/cheddar soup base. I have no fat to skim off the top of my broth. Our meat is incredibly lean.

    June 15th, 2013 9:05 pm Reply
  • Cori Yuen

    I make my broth in a pressure cooker to save time. Takes about 2 hours and the bones are melted. Sarah, do you have any objection in using a pressure cooker? It cooks food in extra high heat. Does that create HCA since, like in your article about grilling, you said that high heat and pressure and duration create HCA? Thank you.

    June 15th, 2013 6:06 pm Reply
    • aliyanna

      Please be ultra careful with pressure cookers!!! After using pressure cookers for years and years….I had one blow for no apparent reason and I ended up with over 30% of my body covered in 2nd and 3rd degree burns!!! What saved me was that I had some heavier clothes on.
      I still make bone broth…usually pork…but now I use a pot on the stove or a roaster.
      No more pressure cookers in my house.

      June 17th, 2013 2:04 am Reply
      • Allison

        I love my pressure cooker but this concerns me….. What kind did you have?

        December 17th, 2013 5:53 pm Reply
      • Deb G

        A pressure cooker has to be well maintained. The usual culprit is the rubber ring on the inside. Over the years it can dry out and crack. Make sure you examine your before using it. If in doubt replace it. We have used pressure cooking for generations and it is a great way to make a broth. If you are worried about using the stove I have a digital pressure cooker that sits on the counter. It can also be used to brown, steam and and as a slow cooker. It is much quieter and easy to program. The dog no longer goes nuts at the noise and I it goes to a warm cycle at the end.

        November 14th, 2015 6:39 pm Reply
    • Ronnie B

      Slow cooking is the best way to extract collagen from bones and to bring out the taste. Pressure cooking may destroy some nutrients and burn other proteins that makes it carcinogenic. Pork, beef and chicken bones (with skeletal muscles) soups are hope remedies used by old folks in the Philippines during cold season and fever and flu cause by “cold winds”, it warms the body and balance energy. Just make sure that those pork, beef or chickens are organically raised. In my case I am not a pork person but prefer chicken or beef.

      June 18th, 2013 8:02 pm Reply
    • Jess

      Annnnd THIS is why I use All American pressure canner/cookers. No gaskets to fail, no cheap plastic parts to break.

      November 26th, 2015 6:43 pm Reply

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