How To Make Homemade Pork Bone Broth

Let’s talk bone broth! When you’ve got high-quality, forest-raised pork bones, you’re sitting on a goldmine of flavor and nutrition.

Bone broth is perfect for soups, sauces, or just sipping when you need a cozy pick-me-up. Here’s an easy guide to turning our pork bones into a rich, hearty broth you’ll want to put in everything.

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What You’ll Need:

• 2-3 pounds of Edwards Family Farms pork bones (a good mix is best—think knuckles, joints, marrow)
• 2 tablespoons of apple cider vinegar (this helps draw out the minerals)
• 1 large onion, quartered
• 2-3 carrots, chopped
• 2-3 celery stalks, chopped
• 4-5 garlic cloves, smashed (because who has time to mince?)
• A few sprigs of fresh herbs (like thyme, rosemary, or parsley, or whatever’s lurking in the fridge)
• 1-2 bay leaves
• 10-12 peppercorns
• Salt to taste
• Water to cover the bones

Instructions:

1. First, Roast Those Bones (Optional but So Worth It):
   • Preheat the oven to 400°F. Place your bones on a baking sheet and roast for about 30-40 minutes, turning them once halfway through. Roasting = extra flavor. It’s that simple.
2. Get the Pot Going:
   • Toss the roasted (or raw, if you skipped the roast) bones into a big stockpot or slow cooker.
   • Add apple cider vinegar and cover the bones with a couple of inches of water. Let this sit for about 30 minutes to let the vinegar work its magic, pulling out all the good stuff.
3. Add the Veggies & Herbs:
   • Drop in the onion, carrots, celery, garlic, herbs, bay leaves, and peppercorns. Basically, just throw it all in there.
4. Simmer Away:
   • Stovetop Version: Bring to a gentle boil, then reduce to a slow simmer. Skim off any foam that pops up in the first hour. Let it do its thing on low for 12-24 hours. (The longer, the better!) If it gets low on water, just top it up to keep everything submerged.
   • Slow Cooker Version: Set it on low and forget about it for 12-24 hours.
5. Strain and Store:
   • Once it’s all dark and delicious, strain your broth through a sieve or cheesecloth. Discard the solids (we’ve already squeezed every bit of flavor out of them!).
   • Add salt to taste, cool, and pour into jars or containers. Keep it in the fridge for up to a week or freeze it to have on hand anytime.

Pro Tips for the Best Pork Bone Broth:

• It’s Jiggly? Good! If it turns into a little wobbly jelly when chilled, you nailed it. That’s collagen, baby—great for joints, skin, and all-around goodness.
• Flavor Boosters: Add more veggies like leeks or mushrooms, or even a splash of soy sauce or fish sauce if you’re feeling fancy.
• Save Your Scraps: If you have leftover veggie scraps like onion skins or carrot peels, stash them in the freezer to toss into your next batch.

Why Forest-Raised Bones Are the Best

Our pigs live their best lives out in the woods, munching on all the natural goodness the forest has to offer. 

This diet makes their bones super nutritious, and we make sure they’re raised with care. 

When you turn these bones into broth, you’re not just getting great flavor—you’re supporting sustainable, happy farming.

So, there you go: liquid gold from forest-raised bones. Give it a try and let us know what you think. And hey, if you’re sipping a warm mug of broth, cheers to you!