Pork hocks, neck bones, and soup bones make a rich broth for soups, beans, greens, sauces, or sipping. Simmer gently with vegetables and a splash of apple cider vinegar.

Ingredients

• 3 to 4 lb pork hocks, neck bones, soup bones, or meaty pork bones
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 garlic cloves
• 2 Tbsp apple cider vinegar
• 2 bay leaves
• Filtered water, enough to cover
• Sea salt to taste

Directions

1. Roast bones at 425 F for 30 to 40 minutes for deeper flavor, if desired.
2. Add bones, vegetables, garlic, vinegar, bay leaves, and water to a stockpot or slow cooker.
3. Simmer gently 10 to 18 hours, skimming if needed.
4. Strain, season with salt, and chill quickly.
5. Use for soups, stews, greens, beans, sauces, or sipping broth.