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Ingredients

• 2 lb Pork Shoulder Bones (bones with some meat attached, cut into 2‑3 inch pieces)
• 2 pieces Pork Trotters (cleaned and trimmed)
• 1 large Onion (quartered)
• 2 large Carrots (cut into 2‑inch chunks)
• 2 stalks Celery Stalks (cut into 2‑inch chunks)
• 4 cloves Garlic Cloves (crushed)
• 2 leaves Bay Leaf
• 1 tbsp Black Peppercorns (whole)
• 12 cups Water (cold, preferably filtered)

Instructions

1. Roast Bones and Vegetables

   Preheat oven to 425°F. Arrange pork shoulder bones, trotters, onion quarters, carrot chunks, and celery on a roasting pan and roast, turning once, until deeply browned, about 30 minutes.

   Time: PT45M

   Temperature: 425°F

2. Transfer to Pot and Add Water

   Using tongs, transfer the roasted bones and vegetables to a large stockpot. Add 12 cups cold water.

   Time: PT5M

3. Bring to Simmer and Skim

   Heat over medium‑high until just simmering, then reduce to low. Skim off any foam that rises to the surface.

   Time: PT10M

4. Add Aromatics

   Add bay leaves, whole peppercorns, and crushed garlic to the pot.

   Time: PT2M

5. Long Simmer

   Maintain a gentle simmer for 5 to 6 hours, partially covered. Add water if the level drops too low.

   Time: PT5H

6. Strain Stock

   Remove bones and vegetables with tongs, then strain the liquid through a fine mesh sieve into a clean container. Press solids to extract remaining liquid.

   Time: PT10M

7. Cool and Store

   Cool the stock quickly by placing the container in an ice bath, then refrigerate up to 4 days or freeze for up to 3 months.

   Time: PT15M

Nutrition Facts

Calories

80

Protein

8 g

Carbohydrates

2 g

Fat

4 g

Fiber

0 g