Pork Broth

Name: Pork Broth
Ingredients: 4 to 5 pounds boneless pork shoulder or butt meat, cut into large serving-size pieces; 2 teaspoons salt; 2 teaspoons black peppercorns; 1 white onion, unpeeled and quartered; 3 garlic cloves, unpeeled and crushed

5 ingredients

10 steps

Ingredients

4 to 5 pounds boneless pork shoulder or butt meat, cut into large serving-size pieces
2 teaspoons salt
2 teaspoons black peppercorns
1 white onion, unpeeled and quartered
3 garlic cloves, unpeeled and crushed

Directions

1

Place the pork, salt, and peppercorns in a large pot.
2

Pour in 10 cups water and bring to a boil over high heat.
3

Cover, reduce the heat to low, and simmer for 3 hours.
4

Skim the froth off the surface with a spoon.
5

Remove from the heat, take out the pork pieces with a slotted spoon or tongs, and place in a bowl to cool.
6

Strain the broth through a sieve and skim off the fat.
7

Chilling the broth makes removing the fat easier.
8

Once the pork is cool enough to handle, pull the meat off the bones and tear it into bite-sized pieces.
9

Discard the bones.
10

Measure out enough broth or pork for your chosen recipe and keep the rest refrigerated for up to 3 days or frozen for up to 6 months.