Homemade Pork Bone Broth

What You'll Need

• 4–5 lbs pork bones (neck bones, femur, or a mix of marrow & knuckle bones)

• 1 large onion, quartered

• 2 carrots, cut into large chunks

• 2 celery stalks, cut into large chunks

• 1 head garlic, halved horizontally

• 2 tablespoons apple cider vinegar

• 1–2 bay leaves

• 1 teaspoon whole black peppercorns

• 8–10 cups filtered water

• Optional aromatics: fresh thyme, parsley stems, kombu, or ginger

Let's Cook

1. Prep the Bones:
   Rinse the pork bones under cold water. Optional: roast in a 400°F oven for 30 minutes for a deeper flavor.

2. Combine Ingredients:
   Place bones, onion, carrots, celery, garlic, bay leaves, peppercorns, and optional aromatics in a large stockpot or slow cooker.

3. Add Vinegar & Water:
   Pour in apple cider vinegar and enough water to fully cover the bones. Let sit 20–30 minutes before heating to help draw out minerals from the bones.

4. Simmer Slowly:

   • Stovetop: Bring to a gentle boil, then reduce to a low simmer. Skim off foam occasionally.

   • Slow Cooker: Set to low and let cook.

5. Cook Time:
   Simmer for 12–24 hours for maximum flavor and nutrition. Add water as needed to keep bones submerged.

6. Strain & Store:
   Remove bones and vegetables, then strain the broth through a fine-mesh sieve. Cool, refrigerate for up to 5 days, or freeze for 3–6 months.

7. Serve:
   Enjoy warm as a sip, or use as a base for soups, ramen, stews, and sauces.