Pork Broth

[Finster]

For those that debone their pork butts…
does anyone make broth with the bone(s)?
What types of recipes do you use the broth in?

[Uncle Bob]

When I've done it I'll roast the bone then add the usual herbs, spices, and veggies as would with chicken stock. I primarily use the finished product in Chili Verde.

[CRO]

Couldn't you do the same by roasting the bone after smoking, along with some fattier pieces of meat?

[Finster]

I cut my butts into chunks for smoking.

[jfmorris]

I don't think you want smoky broth in most recipes?

[TomfromtheSoo]

I don't really make a broth for use in a recipe but I do add the bone(s) when making Santa Fe style green chili stew. Not sure how much flavor it adds but its a way to use the bones.

[58limited]

I make it all the time when I save up enough bones. Some of the best gumbo I've made had pork stock in it. Makes great beans and soups too.

I don't roast the bones and I tend to leave a little meat on them when deboning the pork butt (raw, for sausage making or steaks). I add carrots, celery, and onions to the stock and simmer for hours. I'll also add the celery tops and any parsley from the fridge that needs to be used up.

[TripleB]

+1 this is what I do too. Make broth for soups, stews, collard greens and Gumbo.

[Finster]

My butchering skills leave a lot to be desired, so there is definitely meat still left on the bone.
I need to try pork steaks. How thick do you cut them?

[58limited]

Finster I cut mine about 1 1/2" thick. I also like the bone-in pork steaks like they make at the Central Texas BBQ joints. I'll have the butcher cut them for me when I want bone-in. Season with Lawry's seasoned salt and slow grill until done. I use my kamado so the steaks are about 12-15 inches over the coals. In Central Texas they use their brick pits and the steaks are about 2 1/2' - 3' over the coals.

[JCBBQ]

Sarah Gavigan is incredible. She gives away all kinds of info on how to make ramen. But she makes all kinds of different stocks in her instant pot. I just grabbed this video but you can probably do some scrolling and find what you want.

https://youtube.com/shorts/tzoNLwa7xpU?feature=shared

[Finster]

Thanks. I will check it out

[Murdy]

My grandmother used to make a pork goulash. It called for some quantity of water. I imagine your could substitute the broth for water and get a better result. And, that is probably true of any pork-based stew.

[Uncle Bob]

Bingo!

[Donw]

After watching Chris Young’s video on making chicken broth using a rotisserie chicken and instant pot I’m wondering how the process would work just using the bone and cooked pork chunks. Shouldn’t take much pork meat.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/chicken-turkey-and-duck-recipes/1804536-6-michelin-stock-in-60-minutes-chris-young

[Mister C]

If you're in to try something different, Pozole would be a great use of pork broth. It's a soup of shredded meat (also usually pork), hominy and a bunch of accoutrements like lettuce, radishes and oregano. Comes in 3 flavors generally - green, white and red. Red is the most common from what I've seen. EDIT: I think some smoked butt would taste great in this with all the earthy flavors.

Here's a pic of some I had around the corner (green and white):

[Mister C]

Ooh both of those recipes look excellent...

[barelfly]

Yes! If the pork butt is bone in, I cook that sucker up with the cubed pork and let it flavor the carne adovada until it’s done. Great way to get extra flavor and that left over meat on the bone!!!

And now I’m craving posole!!!

And…glad it’s a favorite, Donw - makes me smile!

[SheilaAnn]

barelfly I can’t believe I forgot about carne adovada!

[SheilaAnn]

Posole or ramen is what came to mind! Or just a solid base for beans.

[barelfly]

Posole!!!!!!!!!