Ingredients
- 4 pounds pork bones
- 1 large onion quartered
- 2 large carrots chopped
- 3 stalks celery chopped
- 1 head garlic halved
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 10 cups water
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
Instructions
- Preheat your oven to 400°F. Place pork bones on a baking sheet and roast for 30 minutes to enhance flavor.
- Transfer the roasted bones to a large stockpot. Add the onion, carrots, celery, garlic, bay leaves, apple cider vinegar, water, salt, and peppercorns.
- Bring to a boil, then reduce heat to a simmer. Skim any foam that rises to the top. Cover and simmer for 4 hours, occasionally skimming as needed.
- Strain the broth through a fine mesh strainer to remove solids.
