Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 29, 2010 02:23 PM

Pork Bones- What to do?

Just finished off a pork roast and am left with the bone(s). I've tried to make a stock out of them before, but it wasn't really that flavorful. Any ideas, or are pork bones simply destined for the garbage?


  1. Click to Upload a photo (10 MB limit)
  1. Pork Stock is good for bean soup and Asian Soup recipes.......however, if you scraped the bones clean, it's true there isn't much to make a intensely rich soup stock. Freeze the bones and make stock after the next time you have another pork roast......or consider buying some neck bones to make an immediate stock.

    1. Make split pea or Navy Bean soup, I would never throw out pork bones! I worship them to tell the truth. I put the bones in with the beans after the initial "getting the soup going" and let the marrow come out on its own.

      1. I make pork stock to make chile verde or a pork posole. A raw pork bone has more flavor. I too would get some neck bones with meat to add to the bone you already have.

        2 Replies
        1. re: John E.

          I'm with John ... throw the pork bone in the crockpot with extra neck bones, LOTS of garlic and onion, couple of bay leaves to stew a while. throw in a can of hominy and some green chile or red chile sauce. Season with oregano and ( if using red chile a little sabor de tomate con pollo (in the mexican food section). Serve with lime wedges, shredded cabbage, cilantro and corn tortillas ... and a beer ... if it doesn't taste good ... drink another beer.

          1. re: lilygirl

            Am I the only one that gets little pieces of the neck bone (vertabrae?) in the finished product? I've almost broken my tooth a few times and always swear never again.

        2. I throw them in the pot when braising hearty greens, collards, turnips and the like, if I don't have neck bones or a ham hock. Roasted pork bones not the best choice for stock, but will add a bit of porkiness to soup and stewed greens.