Pork Stock

Okay this stock recipe may be shocking to you but give it a try you will be pleasantly surprised.

Roast them bones! Typically I always buy bone in pork roasts and remove the bones to my pork bone bag before cooking my pork roast. (Two for one deal here) To roast the pork bones lay them on a rimmed cookie sheet brush them with oil, salt and pepper roast until a deep brown in a 350 degree oven usually 30 minutes. In a large stock pot place frozen veggies out of veggie bag frozen pork bag with any additional bones then fill the pot to the top with cold water.

Add:

One bay leaf
1/4 tsp thyme
One cored and sliced apple or pear skin on

Bring the stock up to a boil over medium high heat. Once the water is boiling reduce the heat to a simmer and simmer uncovered 5 - 8 hours, strain off solids (twice) cool, remove fat, package and freeze.

TIP

When cooking a roast I reserve and freeze any leftover juices (fat removed) and add this liquid to my pork stock in the beginning of the process. If you have many leftover pork bones that may have been grilled over smoke or charcoal remember your stock will take on that smoke flavor and you may want to label your finished product as "smoked" depending on the flavor.