Pork Broth

Pork broth is seldom called for in recipes, but it can add layers of flavor when mixed with chicken broth in vegetable soups.

Serves: 4Hands-on: 10 minutesTotal: 14 hours 10 minutesDifficulty: Easy

Serves: 4


  • 1 bone-in pork butt roast (3 lbs.)
  • 1 large onion, quartered
  • 12 baby carrots
  • 2 stalks celery, cut in half
  • 4½ cups water


  • Add all the ingredients to a 4-quart slow cooker. Cover and cook on low for 6 hours or until the pork is tender and pulls away from the bone.
  • Strain; discard the celery and onion. Reserve the pork roast and carrots for another use. Once cooled, cover and refrigerate the broth overnight. Remove and discard the hardened fat. The broth can be kept for 1 or 2 days in the refrigerator, or frozen up to 3 months.