Pork Bone Broth

Name: Pork Bone Broth
Prep time: 10 min
Cook time: 17 h 40 min
Total time: 17 h 50 min
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

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Prep Time: 10 minutes

Cook Time: 1060 minutes

Total: 1070 minutes

Servings: 12

Author : Marissa Stevens

crockpot slow cooker

Ingredients

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4 pounds pork bones1 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

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Instructions

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Step 1

Preheat oven to 400°F.

Step 2

Line a rimmed baking sheet with parchment paper. Arrange bones, onion, carrots, celery and garlic in a single layer; roast for 40 minutes.

Step 3

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).

Step 4

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).