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Pork bones... Stock options

iheartcooking Sep 29, 2010 05:05 PM

This is a multi part question, please bear with me and feel free to weigh in on any one thing if you know.

We made some pulled pork from a Boston butt in the crock pot, and when it was done, my thoughtful husband saved me the bones, having seen me reserve chicken and beef bones and toss em into the freezer to await Stock Making Day.
So I did the same with the pork bones, but I have some reservations. And many questions.

Would the fact that these bones cooked all day in the pork and imparted on them a rich porky flavor mean they've given all they could and won't be too useful to make stock out of?

If they ARE useable to make a stock (or if I go buy fresh pork bones), I think pork stock would probably be a wonderful ingredient! But what could I do with it?

I was thinking of making an Asian inspired noodle soup, something between pho and udon but with my own twist. Or maybe using is as the base for a bean soup? If so, anyone have any pointers on how to make these soups taste amazing?

So... Pork stock... What do hounds think?

  1. ipsedixit Sep 29, 2010 05:13 PM

    You *can* make pork stock from a fully cooked bone-in pork butt but you won't get much flavor or gelatin. If you are going to be serious about making pork stock, get yourself some rib or leg bones, or better yet some knuckle, shoulder or tail.

    I don't roast my bones for pork stock. Instead I parboil them first. I discussed this earlier here: http://chowhound.chow.com/topics/7315...

    As to what to do with pork stock? It's great for soups (Chinese or Mexican), for rice or risotto, and is absolutely great for gravy.

    Good luck and enjoy.

    3 Replies
    1. re: ipsedixit
      iheartcooking Sep 29, 2010 06:11 PM

      Okay so what you saying is in the interest of not wasting anything it wouldn't be a complete waste of time, but won't yield an amazing product.

      1. re: iheartcooking
        ipsedixit Sep 29, 2010 07:11 PM

        Not much gelatin in the pork butt bone. You could break it apart and cook out the marrow, but would definitely add other types of bones.

        On its own, no, it would not be an amazing product.

      2. re: ipsedixit
        hotoynoodle Jun 24, 2012 04:30 AM

        i'll add neck bones to this list. for whatever reason they are readily available in my neck of the woods. i use them in meat sauce too.

      3. k
        Krislady Sep 30, 2010 07:28 AM

        A while back, I used a bunch of pork shoulder bones (some cooked/smoked but most uncooked) and a bunch of chicken (mostly bones, but some legs too) and made this stock:


        Absolutely wonderful. I used it primarily in Asian stuff (duh) - pork and noodle soup - a quart of stock, a bit of Chinese pork, and a handful of fresh noodles, with some sliced scallions - a perfect quick dinner for two.

        I've also used it in place of chicken stock where it wouldn't be too weird. :


        I'd just leave your bone in the freezer for now until you get a collection.

        1 Reply
        1. re: Krislady
          aluver Jun 21, 2012 04:25 AM

          Late reply yet it's all collective knowledge isn't? :)

          I, too, have made the tigers and strawberries chicken pork stock and can attest to it's amazing taste and mouth feel in Asian soups. In my area pork necks and feet are constantly available at great prices and are also a good source of the gelatin needed.

          I do not see much use in the already cooked pork bones from the pork shoulder unfortunately.

        2. v
          vinolovers Jun 21, 2012 08:15 AM

          DONT'T LAUGH! We take the baby back rib bones, throw in some broccoli stalks and a couple of old carrots, and use the resulting stock as a spritzer for our 2 dogs food. (English mastiffs, 190 and 140 # respectively). The bits of meat left on the bones falls off and they love the result.

          1. j
            jcisn Jun 23, 2012 05:26 PM

            I like using country ribs (pork shoulder) as a start for many different dishes.
            Mexican , Asian etc.
            I save up the raw bones with whatever meat is left on them in the freezer until I have enough
            to make a large pot of stock. Pork neck bones work well if you can't wait until you have
            enough saved up or as an addition to whatever you have on hand if you are in a pinch.
            I roast them at 350 F for about an hour and a half or until they
            have browned and whatever meat that is still on the bone is brown and crunchy.
            Adding a few bones and scraps from a roasted chicken carcass or parts
            to the pot ameliorates the porky stock a bit making it more universally useful.
            Aside from the pork and chicken bones I add some celery, onion, carrot, garlic
            and fresh ginger to the pot etc.
            If you want to get really crazy add some rabbit stock to the mix.

            1. paulj Jun 23, 2012 09:23 PM

              My large Asian grocery (99Ranch) sells bags of pork bones specifically for this purpose.

              1. sunshine842 Jun 23, 2012 11:46 PM

                I'm not a big fan of pork stock -- we eat pork regularly, but in stock, it just tends to get "piggy" -- and not in a good way.

                Just my two cents.

                1. g
                  gcw1313 Jan 17, 2014 11:41 AM

                  I bone ot my pork chops and use the bones for stock. I bake them in the oven at 450 degrees for 1 hour. Sometimes longer because I want them really brown.
                  I then transfer them to a kettle and add just enough water to cover good. I cut in onion, carrot and garlic. NO CELERY. To me celery doesn't go well in this stock.
                  I bring to boil and then reduce to simmer, I cover and simmer for about I hour. After an hour I remove from
                  heat and let stand for about 10 minutes. I then ladle off oil and remove the bones. Depending on what I'm going to use it for determines whether I strain it or not. If I'm not going to use it in the next day or two, I pour it up in fruit jars, pint or quart and put it in the freezer. My primary use is oriental. Add to stir-fry and noddle soup recipes. I also use it in Mexican hominy soup.
                  As for you bones from pork roast. Break the bones up with a hammer and do the above. You will not get as much flavor but they are still worth the effort. If you have some roast left over, you might fry some of it till it is well browned and add it to the stock to develop more flavor.

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