Paleo Pork Bone Broth
Nourish your body and soul with this rich and wholesome Paleo Pork Bone Broth, the ultimate nutrient powerhouse! Packed with collagen, minerals, and deep umami flavor, this comforting broth is crafted from a mix of roasted pork bones—like neck bones, trotters, and knuckles—and simmered with fresh vegetables, aromatic herbs, and spices for up to 24 hours. The addition of apple cider vinegar ensures optimal nutrient extraction, while slow cooking unlocks the full depth of flavor. Perfect for sipping solo or as a versatile base for soups and stews, this paleo-friendly recipe is ideal for anyone seeking gut-healing nourishment or a flavorful twist on traditional bone broth. Make a batch today and savor its comforting warmth while reaping its health-packed benefits!
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Recipe Information
Ingredients
- 3 pounds pork bones (preferably a mix of neck bones, trotters, and knuckles)
- 2 tablespoons apple cider vinegar
- 10 cups water
- 1 large onion, quartered
- 2 medium carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 garlic cloves, smashed
- 2 bay leaves
- 10 black peppercorns
- 1 teaspoon sea salt
- 3 fresh thyme sprigs
Instructions
Preheat the oven to 400°F (200°C).
Place the pork bones on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are nicely browned.
Transfer the roasted bones to a large stockpot or slow cooker.
Add the apple cider vinegar to the pot, then pour in 10 cups of water, ensuring the bones are fully submerged.
Let the mixture sit for 30 minutes without heat. This allows the vinegar to start breaking down the bones, maximizing nutrient extraction.
Add the quartered onion, carrots, celery, garlic, bay leaves, black peppercorns, and sea salt to the pot.
Bring the pot to a gentle simmer on the stovetop over medium heat, then reduce the heat to low so that the broth barely bubbles.
Cover and cook for a minimum of 12 hours and up to 24 hours on low heat for a rich and flavorful broth. If using a slow cooker, set it on low for the same duration.
During cooking, occasionally skim the foam and any impurities that float to the top, using a skimmer or a spoon.
In the last hour of cooking, add the thyme sprigs for additional flavor.
After cooking, remove the pot from heat. Carefully strain the liquid through a fine-mesh strainer into a large bowl or another pot, discarding the solids.
Allow the broth to cool to room temperature, then store it in an airtight container in the refrigerator.
Chill the broth overnight so any fat that solidifies on top can be easily removed the next day.
Reheat when ready to use and enjoy the broth on its own or as a base for soups or stews.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 3595 mg | 156% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 15.0 g | ||
| Protein | 252.2 g | 504% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4276 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
