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.
The Martha Stewart Show, May 2010
Yield Makes about 12 cups
- 1 pound sliced smoked pork shoulder or country ham, rinsed
- 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.
Stock may be kept refrigerated for up to 1 week.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.