How to Make Pork Bone Broth in a Slow Cooker
Learn How to Make Pork Bone Broth in a Slow Cooker for a nutritional powerhouse of collagen to nourish your skin, nails, hair, and gut health. PLUS, this recipe makes great Ramen Broth too!
Pig Skin for Great Skin
Pork Bone Broth is easy to make with smoked ham hocks for a wonderful flavor. But they are valued for much more than their flavor.
If you can find hocks, they will make the most nourishing bone broth, thanks to the pig skin that surrounds the hock. The pig skin is great for our skin because it is very rich in collagen, and the collagen helps to keep our skin smooth and wrinkle-free.
Other Options for Bone Broth
But what if you can’t find ham hocks? Not to worry. You can also use ham shanks or rib bones, as well as bones from bone-in pork chops and the leg bone from a bone-in ham. Any combination of pork bones will do to make an excellent Pork Bone Broth.
How Do I Use Pork Bone Broth?
Pork Bone Broth, like all bone broth, is very versatile. You can warm it and drink as a beverage. You can use it in place of water when making rice and other grains. And it’s great for making bean soups. Also, if you enjoy making ramen, this is the broth you want to learn how to make!
More Bone Broth Recipes
After you’ve learned how to make pork bone broth in a slow cooker, learn about the different ways to make bone broth, discover the different types of bone broth, and get printable recipes so you can create your own traditional foods cookbook.
- How to Make Rich and Gelatinous Beef Bone Broth – Bone Broth Recipe
- How to Make Roast Chicken Bone Broth for Pennies a Jar
- Turkey Bone Broth in a Mealthy MultiPot Pressure Cooker
- Bone Broth FAQs – Frequently Asked Questions About Homemade Bone Broth
- Best Bones for Making Beef Bone Broth
- Gelatinous Bone Broth – Why It Is Important
- How to Make Perpetual Beef Bone Broth – Reuse Beef Bones for Endless Broth
- Fish Bone Broth Recipe – Iodine Rich for Good Thyroid Health
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How To Make Pork Bone Broth in the Slow Cooker
- 8-Quart Slow Cooker (If using a 6-Quart slow cooker, reduce bones to 3 pounds and water to 3-Quarts.)
- 4 pounds Ham Hocks Or other mix of pork bones, including ham shanks and ham bones.
- 1 cup Fortified wine, such as Madeira, Marsala, or Port (regular wine can also be used) Optional
- 1/4 cup Apple cider vinegar (ACV) If using ACV, omit fortified wine.
- 3 Onions, quartered with skins on
- 3 Celery stalks including leaves, large chop
- 3 Carrots, unpeeled and large chops
- 2 Bay leaves
- 10 Peppercorns
- 4 quarts Filtered water You may need less water. You just want to use enough water to cover all the ingredients.
- Place all the ingredients into the slow cooker. If you choose to use the fortified wine or wine, you can omit the apple cider vinegar. Add water to the slow cooker or stock pot just to cover all the ingredients.
- Turn the slow cooker to the high setting for one hour, then turn it down to the keep warm setting and allow to simmer on keep warm for six hours. If your slow cooker does not have a keep warm setting, turn it down to the low setting, but tilt the slow cooker lid to allow for some of the steam to escape to prevent the bone broth from boiling.
- After six hours, turn off the slow cooker. Allow broth to cool slightly and then begin to strain ingredients with a slotted spoon. Reserve meat, bones, and skin to be reused to make a second batch of broth. (Or just reserve bones and skin for second batch of bone broth and eat the meat.)
- Once all the ingredients have been strained from the broth, line a colander with cheese cloth or a flour sack towel and place over a deep pot. Use a ladle to transfer the broth from the slow cooker or stock pot into the lined colander. The broth will drain through the lined colander into the deep pot. This will help to strain out the small bits of meat and vegetables, etc., that were not strained out with the slotted spoon.
- Once all the broth has been strained through the lined colander into the deep pot, transfer this pot to the refrigerator until the fat rises to the top and congeals. (Or you can use a fat separator to remove the fat before refrigerating. See Video.) Upon removing the bone broth from the refrigerator, skim off the fat that has risen and congealed at the top, and transfer the fat to a separate container to be used in other recipes. Transfer the broth to one or more containers with a cover that can then be refrigerated or frozen. You can store the broth in multiple smaller containers or one single large container, depending on how you plan to use it.
This bone broth will stay fresh for 3-4 days when refrigerated. If frozen in the freezer of a refrigerator, it will stay fresh for 6 months. In a separate freezer that is not opened frequently, it will stay fresh for up to 12 months.
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Favorite Bone Broth Making Supplies:
- 8-Quart Duo Plus Instant Pot
- 16-Quart Stock Pot
- 8-Quart Stock Pot
- 7-Quart Slow Cooker
- 8-Quart Slow Cooker
- 10-Quart Slow Cooker
- Fat Separator
- Stainless Steel Strainer
- Flour Sack Towels
- Half Gallon Glass Jars
- Wide Mouth Plastic Storage Lids
- Two Cup Glass Storage Jars with Lids
- One Cup Glass Storage Jars with Lids
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