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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
Table of Contents
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
- 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.
- 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.
- 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.
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
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, can I cook this on high heat in my slow cooker? I need the broth very soon but 17 hrs is too long for me to wait.
Hi Junhee! I don’t recommend using high heat for making bone broth, but you can reduce the cooking time to 12 hours and still have a rich broth. I hope that helps!
Browned the pork neck Bones and Vegetables as shown here, then cooked in a Kuhn Rikon pressure cooker for 2 1/2 hours (adding in a couple Bay Leaves) . Very Good flavor but not as gelatinous as I had hoped for. 3 to 3 1/2 hours might be better. No complaints, just compliments
Thank you for your cooking notes, David! So glad you enjoyed the broth.
Would the pork bone broth be fine without the peppercorns. I’m severely allergic to pepper.
Hi Lynn. Sure, feel free to leave them out.
Good broth but wow that’s too much pepper. I used two tablespoons whole peppercorns. Maybe two teaspoons would yield a more balanced broth.
Hi Denny! Thanks so much for your note on the pepper. A couple of other readers have agreed with you, so I’ve adjusted the recipe. Pepper can always be added later.
I’m looking forward to making this broth from some shoulder butt bones. I will be using a 12 qt stock pot on my stove and will post the results later. I am wondering if the time simmered is the same as the slow cooker?
Hi there, Carla! Yes, lots of people make it on the stove top by simmering covered, on very low heat, for 12 to 24 hours (or longer). I’m personally hesitant to do this, more comfortable leaving my slow cooker on low overnight.
I don’t see the instructions for canning pork broth.
Is it the same as beef and chicken?
I pressure cook my bones.
Thanks!
Hi there, Jane! I freeze this broth, but I don’t see why you couldn’t can it. Here is a resource with instructions that you might find helpful.
I was grinding up my leftover pork to make room for new meat in November. I am cooking the pork bones to make broth. I will follow the recipe , but I plan to can the broth. 25 min for quarts 10 # pressure for where I am located.
That’s wonderful to hear, Diane! Thank you for sharing your canning notes too.
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
I’m so glad you’re enjoying this recipe, Chrissy! Thanks so much for your cooking notes too.
A beautifully textured broth with waaaay too much pepper and no salt.
I tossed the vegetables part way through the roasting to coat them a little with the rendered pork fat and increase the browning. I also used foil instead of parchment and “deglazed” the pan with some of the water to get more of the fond into the broth.
Using some of the broth with soy sauce for ramen. The rest is going into my freezer labeled “Pepper Broth”.
Hi Jeanne! Thank you for your cooking notes. Did you use ground pepper instead of whole peppercorns? I find that whole peppercorns add subtle flavor, but that volume of ground pepper would certainly result in an overly-peppery broth.
I used a mix of whole black and milder white peppercorns. They were pretty fresh so maybe that’s where the potency came from. The ramen was quite good anyway.
Hello! This is my first attempt at a pork broth. After filling my crock pot most of the way, I realized it wasn’t going to fit the full 16 cups of water, oh well, 14 is close enough. I think that 3 tbsp of peppercorns is WAY too much though. I don’t think 2 more cups of water would have made much of a difference. I’m adding some lemon juice now at the end to cut through it. Otherwise, everything seems to have worked out well!
Hi there, Marissa! My slow cooker is on the larger size (7 quart). I’m glad you’re happy with this and can make adjustments next time to make it perfect for you!
Hi Marissa, I have been serious about cooking for about 20 yrs and love finding different techniques that produce better dishes. I have just run across your site and it intrigues me.
In the few bone broth’s I have looked at (chicken and pork, (I also like Oxtail bone broths)) you seem to lean towards the slow cookers. I would love to have your opinion on making bone stocks with a slow cooker vs pressure cooker. I always pressure cook my stocks and broths for about 2 hr. before I pressure can them. I have not tried them the slow cooker. Do you think it makes a richer stock?
P.S. to Deborah’s concern, I have had to can a day or 2 after I made my product, stocks, sauces, chili etc. I always bring whatever I am canning backup to temperature before I can it and have never had an issue. I did discuss this with a rep. from the Ball Corporation who indicated that should not be a problem.
Hi there, Tony! I don’t have experience making stock in a pressure cooker, so I can’t help you there. Because I don’t can traditionally (I store my stock in the freezer), the slow cooker is the most convenient cooking option for me.
Hello I made pork bone broth to pressure can, but I had an emergency and just covered it well, put it my refrigerator for a couple of days. Is it ok to still pressure can the broth?
Hi Deborah! I’d be comfortable freezing it for sure, but I’d check with an expert source for safety guidelines on canning like this one. I hope that helps and I hope that all is well.
Yup, you simply cannot beat homemade broth made with bones – it’s so rich in flavour. Wonderful colour, too!
Thanks so much, Ben!
That broth looks rich! Got to try this out
Thank you, Raymund. It really is!
Now that you mention it, I’m not sure I’ve ever come across pork broth – then again, I’m not sure I’ve looked for it. No need to go hunting for it thanks to this recipe! This sounds flavorful and delicious!
Thanks, David! I hope you’ll give it a try.
I drink homemade broth every day (I usually do it with beef bone, connected tissues, etc., no veggies for me :-)). Homemade broth is simply the best superfood out there!
It really is feel-good food!
Did you add more water as the broth was cooking? I had it in the crockpot for about 20 hours on low, used 12 cups of water, and when it was done, I had about 3 cups of broth. Thanks!