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How to Make Pork Stock

Updated on June 25, 2012

A Simple Stock -

Stocks are by far the easiest ingredients to prepare in the kitchen, yet so many still choose to purchase canned broths instead. Maybe the reasoning lies with the misconception that stocks take all day to prepare, or maybe people just don't know how? I'm not really sure of the answer myself, but I sure will introduce those of you described back into homemade stocks. I'll show you how to make a pork stock, but the same process will also produce excellent chicken, beef or vegetable stock as well! Drop the store bought blah and make a stock to be proud of.


Pork Stock Recipe Rating -

5 stars from 1 rating of Pork Stock

Cook Time

Prep time: 5 min
Cook time: 3 hours
Ready in: 3 hours 5 min
Yields: 6 Cups


  • 6 Pork Rib Bones
  • 1 Small White Onion
  • 3 Carrots
  • 1 Yellow Squash
  • 1 Teaspoon Thyme
  • 1 Bay Leaf
  • 6 Cups Water
  • Salt & Pepper, To taste

Budget Wise -

Stocks are an efficient way to make the most out of meat. As we all know, meats aren't cheap, and making the most out of them really does make a difference. Putting any part of purchased meat to waste is just a shame. Bones are no exception! Too often people waste these inedible parts of the animal thinking they're useless. Don't get caught up thinking this way! Utilizing bones properly can completely cut store bought stock out of the picture and therefore put pennies back into your pocket.


Process -

  1. Set a large pot on a burner set to medium-high heat. Add butter and allow to melt.
  2. Quarter vegetables into smaller chunks. Add to the pot along with the bones. Sautee for 3-4 minutes.
  3. Add water and reduce heat. You'll want the liquid to be as hot as possible without simmering or boiling. Usually medium-low does it for my stove.
  4. Allow to sit at near boiling temperatures for 1-5 hours. The more time, the fuller the flavor you'll achieve. I went 2 hours and the stock had excellent flavor.
  5. When you're happy with it, filter off all the solids. If you want a perfectly clear broth, let it filter through a coffee filter.
  6. The broth will keep in the refrigerator for up to 5 days.


Back to Efficiency -

The great part about stocks is that they are very flexible with ingredients. You don't have to follow my exact recipe to achieve a great stock. Just stick to the basic principles and use what you have on hand to create your very own unique stock. For your convenience, I've compiled a list of meats, vegetables and spices that are perfect for stocks and broths.

  • Meats - Beef, chicken, pork, rabbit and virtually every other type of animal bones can be used. To yield higher flavor and nutrition, break or crack the bones to release more marrow.
  • Vegetables - Not all vegetables taste good in a stock so here is a list of the most common candidates: Celery, carrots, onions, garlic, leeks, fennel, turnips, mushrooms, bell peppers, broccoli, cauliflower and summer squashes.
  • Spices - The most common spices used for traditional broths include parsley, thyme, bay leaves, basil and oregano. It doesn't stop there though; basically any spice can be used to create individualized stocks.


I've showed you how to make pork stock and also given the knowledge to make any stock out there. So what are you waiting for? It's time to hop to it and start saving yourself some dough and become more efficient in the process. Thanks for reading and be sure to check out my other homemade recipes below:

Sweet Chili Pork Ribs - Why not check out the recipe that donated the bones for this broth? They were tasty.

Simple French Bread - Bake artisan quality bread in the comfort of your own kitchen.

Homemade Pumpkin Pie - Start with a pumpkin and end with a pie. It's a great transformation.

Broccoli and Cauliflower Soup - A simple and nutritious winter classic. Easy to make with little time.

Homemade Beef Jerky - Save yourself a lot of money and make this snack with ease. Four different marinade ideas.


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    • karenfritz profile image

      Karen Fritzemeier 

      7 years ago

      Yum! I've never tried pork stock before. Will try this the next time I have some pork bones.

    • chanroth profile image


      8 years ago from California, USA

      I totally love how you format your recipe. I give u and up and many more! :)

    • Joe Macho profile imageAUTHOR


      8 years ago from Colorado

      Cardisa - Thanks for stopping by. I have always been amazed with the amount of effort that other nationalities put into cooking and ingredients. The passion for food is something that has been lost in commercialized nations, and it's really quite sad. More time needs to be spent in the kitchen and less in front of the TV. Keep cooking!

    • Cardisa profile image

      Carolee Samuda 

      8 years ago from Jamaica

      This is very good. The thing with Jamaicans is that we make our soup from scratch, much like the way you make the broth so the flavor is in tact. We add the bone and flesh to our soup.


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