Whole30 Pork Bone Broth
Warm, rich, and nutrient-packed, this Whole30 Pork Bone Broth is the ultimate recipe for health-conscious home cooks looking to embrace clean, wholesome eating. Made by simmering pork bones with apple cider vinegar, aromatic vegetables, and a blend of seasonings for over 12 hours, this bone broth is brimming with minerals, collagen, and deep, savory flavor. The slow-cooking process extracts maximum nutrients, making it a powerhouse of nourishment that's perfect for sipping on its own or incorporating into soups, stews, and sauces. With simple, Whole30-compliant ingredients like garlic, celery, and bay leaves, this broth is not only easy to make but also freezer-friendly, ensuring you’ll always have a comforting, gut-healing elixir on hand. Whether you're on a Whole30 diet or just craving a homemade alternative to store-bought stocks, this recipe will elevate your meal prep to a whole new level.
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Recipe Information
Ingredients
- 2 pounds pork bones
- 12 cups water
- 2 tablespoons apple cider vinegar
- 2 medium carrots
- 2 celery stalks
- 1 large onion
- 3 cloves garlic
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon sea salt
Instructions
Rinse the pork bones under cold water to remove any impurities.
In a large stockpot, place the cleaned pork bones and cover with cold water.
Add the apple cider vinegar to the pot and let the bones soak for 30 minutes. This helps draw out nutrients.
Meanwhile, wash and roughly chop the carrots, celery, and onion. Peel and smash the garlic cloves.
After 30 minutes of soaking, add the carrots, celery, onion, garlic, black peppercorns, bay leaves, and sea salt to the pot.
Cover the pot and bring it to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and let the broth simmer gently. Skim off any foam or fat that rises to the surface with a spoon in the first hour of cooking.
Allow the broth to simmer for at least 12 hours to extract maximum flavor and nutrients.
After simmering, turn off the heat and let the broth cool slightly.
Using a slotted spoon, remove the larger solids from the broth and discard them.
Strain the broth through a fine-mesh sieve into a large bowl or another pot to remove smaller bits and impurities.
If desired, adjust the seasoning by adding more sea salt to taste.
Once completely cool, pour the broth into glass jars or airtight containers and refrigerate. The fat will rise to the top and solidify; it can be removed and discarded or stirred back in for added richness.
The broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 17.4 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3513 mg | 75% | |
*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.
