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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.

Homemade Pork Bone Broth in glass quart canning jars.

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 Bone Broth Ingredients on a white marble board.
  • 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. 

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.
  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.
  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. 

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

4.88 from 8 votes
Prep: 10 minutes
Cook: 17 hours 40 minutes
Total: 17 hours 50 minutes
Course: Soup
Cuisine: American
Calories: 20
Servings: 12 cups
Buying commercial pork bone broth can get expensive and it's so simple (and much cheaper) to make it at home in your slow cooker.


  • 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).


Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 22mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3057IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Junhee says:

    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.

    1. Marissa Stevens says:

      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!

  2. David Kapral says:

    5 stars
    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

    1. Marissa Stevens says:

      Thank you for your cooking notes, David! So glad you enjoyed the broth.

  3. Lynn says:

    Would the pork bone broth be fine without the peppercorns. I’m severely allergic to pepper.

    1. Marissa Stevens says:

      Hi Lynn. Sure, feel free to leave them out.

  4. Denny says:

    Good broth but wow that’s too much pepper. I used two tablespoons whole peppercorns. Maybe two teaspoons would yield a more balanced broth.

    1. Marissa Stevens says:

      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.

  5. Carla says:

    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?

    1. Marissa Stevens says:

      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.