Pork Bone Broth

Pork Bone Broth convinced me to stop buying the store-bought version for good. I started making it after finding pork bones at my local butcher shop for a fraction of what I was paying for packaged broth. The first time I made it, I was surprised by how hands-off the process really is. Yes, it takes time, but most of that is just waiting while your slow cooker does the work.

What keeps me making this regularly isn’t just the cost savings, though the price for a quart of good bone broth was getting expensive. It’s the noticeably richer flavor and the satisfaction of knowing exactly what went into it. I keep portions in the freezer for quick weeknight soups, ramen, and even to add depth to pan sauces. With minimal effort and ingredients I already have on hand, this homemade version delivers results that make everything I add it to taste better.

“This is my second time make it and it’s absolutely amazing!! I will say I do it on the stove top and have it on simmer all day. I love how easy it is and I can just pull it out of the freezer the night before. I’ve used it in making mash potatoes and even cooking rice. Obviously I add it for soups and any recipe that calls for broth. I can’t wait till my second batch is done. Thank you.”

Chrissy Tokarski

Ingredients for Pork Bone Broth

• Pork Bones: Have your butcher cut raw pork bones (ideally meaty bones with marrow) into pieces that will fit into your slow cooker. I’ve found that neck bones and trotters produce the richest broth with plenty of collagen.
• Onion: Yellow or white onion works perfectly here. No need to peel it completely. The papery skin adds color and depth to the broth.
• Carrots: Standard orange carrots provide just the right sweetness. Add an extra carrot or two if you prefer a slightly sweeter broth. No need to peel them, just give them a good scrub.
• Celery: The leaves contain concentrated flavor, so I always include them along with the stalks. Even slightly wilted celery is fine for broth.
• Garlic: A whole head might seem like a lot, but it mellows significantly during the long cooking process. Simply cut it in half crosswise without peeling the cloves.
• Black Peppercorns: These add a gentle heat and complexity. Crushing them lightly releases more flavor, but whole works fine too.
• Apple Cider Vinegar: This acidic ingredient helps draw minerals from the bones as they boil. It won’t make your broth taste vinegary, but it’s crucial for extracting maximum nutrition.

Key Steps

1. Roasting the bones and vegetables first is an easy step that you shouldn’t skip. Your reward is broth with an extraordinary depth of flavor. I’ve tried shortcuts here before, and the difference is immediately noticeable in the final color and taste.
2. Adding a splash of apple cider vinegar helps break down the collagen (creates a gelatinous broth), amino acids and other nutrients in the bones for a more healthful broth with a rich mouth feel. Don’t worry – your broth won’t taste like vinegar at all.
3. A long simmer is essential, between 12 and 24 hours on low in your slow cooker. But it’s hands off and you’ll end up with a 10-12 cup batch of broth to portion and use or freeze for up to 6 months. I often start mine after dinner and let it go until the next day, filling the house with an incredible aroma overnight.

I find myself reaching for this pork bone broth constantly. It’s become one of those kitchen staples I won’t go without, transforming quick weeknight soups and making my homemade ramen taste like it came from a restaurant. Once you try it, you’ll wonder why you ever paid so much for the boxed stuff.

More Homemade Bone Broths

• Slow Cooker Beef Bone Broth
• Homemade Chicken Broth

How to Make Pork Bone Broth

Roast bones and vegetables, in an oven preheated to 400°F, in a single layer on a parchment lined, rimmed baking sheet.

Transfer bones and vegetables to slow cooker and add water, vinegar and peppercorns. Cook covered for 17-24 hours on low.

Let finished broth cool slightly and strain out large solids with a slotted spoon and discard; strain again through a cheesecloth lined fine sieve. Divide broth among airtight containers and refrigerate overnight. Skim fat off of cold broth. Use immediately or store in the refrigerator for 3 days or the freezer for up to 6 months.