Save your pork bones in the freezer and once you have enough, make pork stock.
Here’s What You’ll Need:
- 1-2 lbs. organic pork marrow bones (or organic joint bones, organic soup bones, or organic rib bones–it’s really frugal if you make BBQ Pork Ribs, then use the bones for this recipe!)
- unchlorinated and unfluoridated water, to cover
Here’s How I do it:
- If you have longer bones, such as rib bones, chip the bones before you begin to cook them. That way you’ll get more of the marrow in your stock.
- Put the bones into a stockpot and cover them with water to 1″ above the bones.
- Boil the pork bones then put on low heat to maintain a simmer. Cook for 2 to 3 days. (You may take it off of the heat to leave your house or to sleep at night. It won’t hurt the stock at all to simply start it up the next morning or when you return from your errands.)
- Take the bones out of the stock pot, allow them to cool a bit, then break them into smaller pieces.
- Check your stockpot periodically and stir the marrow bits back into the simmering water.
- Allow to simmer for an additional 1 – 2 days.
- Once they have cooked, take the remaining marrow out of the bones and place on a plate to cool.
- Pour the liquid into glass containers. I use Ball canning jars with plastic lids. Place the pork stock into the refrigerator if you’ll use it within 5-7 days or place it into the freezer (Make sure you have left ample space for freezing!) if you won’t use it in that time frame.