A homemade stock can change everything, and it doesn't have to be complicated! The recipe below covers two basic pork stocks. Roasting the bones give you a more intense pork flavor, while starting with raw bones creates a less intense, slightly sweeter stock.
Ingredients
For a 3 quart slow cooker:
1 lb. pork bones (I used leg bones from a local butcher)
1 onion, quartered
3 carrots, cut into thirds
3 ribs of celery, cut into thirds
Instructions
For roasted stock: preheat the oven to 350 F. Arrange the pork bones in a single layer on a baking sheet. Bake for an hour, let cool slightly, then transfer the bones and the released juices into a slow cooker.
For non-roasted stock: place the raw bones directly into the slow cooker.
Add the vegetables and 2 quarts cold water. It should cover the bones and vegetables by about one inch. Cook on low for about 24 hours.
Pour the stock into a strainer set in a large bowl to remove the bones and vegetables. Skim any remaining small particles off the surface. Chill quickly, in a bowl of ice water or in small containers in the fridge. Once the stock is cool, skim off the fat that has collected and hardened on top.
Use as a base for soups, sauces, or in place of water to cook rice or grains. The possibilities are endless!
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/04/kitchen-basics-pork-broth/