Can I use leftover pork shoulder to make pork broth?

February 23, 2016 9:14 AM

So I cooked a bone in pork shoulder in the over the other day and what's left are bones, fat, meat. Seems like the perfect recipe for a broth of some sort but I've never done this. The recipes for using leftover pork shoulder in soup are out there but what about simply making one of those day long pork bone broths, is that an option, is it really as simple as putting this in some water and letting it fall apart?
posted by dr handsome to Food & Drink (8 answers total)

Yes, it's that simple. Keep it on a rolling simmer for several hours for maximum extraction of flavor, and therefore best results.
posted by lizbunny at 9:21 AM on February 23, 2016 [1 favorite]

Best answer: Yes it is. I believe it takes 3-4 hours to get all the tasty collagen and proteins out. When the water gets murky, that is often a sign that you've released the good stuff. IIRC, beyond 5 or so hours there's no more benefit.

As the broth is going, it could be helpful to skim the various proteins/solids that rise up (if any - depends on how you cooked it previously), so you don't get them in the broth later. Strictly optional.

You can also add stuff like salt, pepper, herbs, vegetables/scraps, etc. Also strictly optional.

Enjoy all the delicious unctuousness :)
posted by aperturescientist at 9:30 AM on February 23, 2016

Best answer: I'm going to contradict only one thing above and say don't add salt. It's easy enough to add salt later either to the broth or anything you cook using the broth, but you want to keep that option open. Plus, the roast may already have been salted during its first cooking process.
posted by Sunburnt at 9:36 AM on February 23, 2016 [2 favorites]

seconding the recommendation to wait on the salt. it doesnt hurt to put in a little bit at the beginning but you dont want to accidentally over salt up front because the only solution to that is dilution.

some people recommend a small amount (between a teaspoon and tablespoon) of a vinegar (apple cider is commonly promoted by healthy-bone-broth-evangelists) to get added minerals out of the bones.
posted by Exceptional_Hubris at 9:50 AM on February 23, 2016 [2 favorites]

If you cooked it slow (as you should have) the stock might not have a ton of body (namely, gelatin) left. If you can get your hands on trotters (pig feet) throw them in too.
posted by supercres at 11:05 AM on February 23, 2016

Yup. More actual flesh in the broth means more flavour. Never add salt while making broth, add later when you use it.
posted by feckless fecal fear mongering at 11:36 AM on February 23, 2016

Response by poster: Wow, incredibly helpful. One followup, how much water should I be using-- is it based on weight, do I just cover the shoulder?
posted by dr handsome at 11:49 AM on February 23, 2016

Best answer: Hack the shoulder into smaller bits. Add mirepoix (2:1:1 onion:carrot:celery, roughly chopped), 2 bay leaves, some peppercorns, a couple sprigs of thyme. Put in a pot that is a nice fit but not a tight one, cover with cold water. Bring to boil, reduce to simmer for 4 hours. Skim off any scum that accumulates.

When finished, strain immediately into a clean container and chill (to chill even more rapidly, fill a plastic/zippy bag with ice cubes and submerge; remove before placing in fridge) in the fridge overnight to separate out the fat.
posted by feckless fecal fear mongering at 12:08 PM on February 23, 2016 [3 favorites]