Rating: 3 stars
4 Ratings
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  • 4 Ratings

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, The Martha Stewart Show, The Martha Stewart Show, Episode 5132

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Recipe Summary

Yield:
Makes about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

Stock may be kept refrigerated for up to 1 week.

Cook's Notes

Freeze up to 3 months.

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Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0