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Smoked Pork Stock

Simmering smoked pork shoulder in water for a few hours yields this flavorful broth. Use it as part of chef Scott Peacock's recipe for Spicy Collard Greens with Tomato, Garlic, and Onions.

  • Yield: Makes about 12 cups
Smoked Pork Stock

Source: The Martha Stewart Show, May 2010


  • 1 pound sliced smoked pork shoulder or country ham, rinsed


  1. Place pork in large stockpot and add 16 cups water. Bring to a simmer over medium-high heat; reduce heat to medium and let simmer, partially covered, until stock develops a strong, smoked pork flavor, 2 to 3 hours. Strain and discard pork.

Cook's Note

Stock may be kept refrigerated for up to 1 week.


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