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Rich, deeply flavorful Pork Bone Broth is easy and affordable to make in your slow cooker. All you need are pork bones, a handful of everyday ingredients, water and time.
Commercially made pork broth is harder to find than beef broth and chicken broth. With the rise in popularity of Paleo and other diets, it’s more common, but very expensive. The good news is that it’s easy and inexpensive to make broth from scratch at home.
Ingredients You Need to Make 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 / crock pot.
- Onion: yellow or white onion
- Carrots: Add more for a sweeter broth.
- Celery: Use the celery leaves too if you like.
- Garlic: fresh garlic cloves
- Black Peppercorns
- Apple Cider Vinegar: or white vinegar
Why Make Pork Bone Broth?
You’ll have no trouble finding chicken, beef or even mushroom broth at your local grocery store, but it’s rare to see pork broth. It’s worth making homemade pork bone broth because it adds a distinct flavor and luscious mouth feel you won’t find in other broths.
- 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.
- 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.
- 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.
What to Make with Pork Bone Broth
More Homemade Bone Broths
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.
Pork Bone Broth
- 4 pounds pork bones
- 1 large onion quartered
- 3 large carrots cut into 1-inch pieces
- 3 ribs celery cut into 1-inch pieces
- 1 head garlic cut in half crosswise
- 1 tablespoon black peppercorns ~20 peppercorns (or more)
- 3 tablespoons apple cider vinegar
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper. Arrange bones, onion, carrots, celery and garlic in a single layer; roast for 40 minutes.
- Transfer roasted bones and vegetables to slow cooker. Add peppercorns, vinegar and 12-16 cups cold water (depending on the size of your slow cooker). Cover and cook on low for 17 hours (or up to 24 hours).
- Let cool 30 minutes or more then strain out and discard large solids. Strain again through a fine sieve lined with cheesecloth (optional) into a large bowl or measuring pitcher. Transfer broth to lidded containers (such as lidded glass quart jars). Refrigerate overnight then skim fat from the top of the cold broth. Refrigerate for up to 3 days or freeze for up to 6 months (be sure to leave room at the top of your container to make room for the liquid to expand as it freezes).
Nutrition information is automatically calculated, so should only be used as an approximation.