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Smoked Pork Stock

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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.

Source: The Martha Stewart Show, May 2010
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Cook's Notes

Stock may be kept refrigerated for up to 1 week.

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