• 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.



Ingredient Checklist


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.


Cook's Notes

Stock may be kept refrigerated for up to 1 week.

Cook's Notes

Freeze up to 3 months.


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