Pork Broth

Pork broth is seldom called for in recipes, but it can add layers of flavor when mixed with chicken and ham broth in bean or vegetable soups.

Yields about 4 cups

Ingredients:

• 1 (3-pound) bone-in pork butt roast
• 1 large onion, peeled and quartered
• 12 baby carrots
• 2 stalks celery, cut in half
• 4 ½ cups water

1. Add all ingredients to the slow cooker. Cover and cook on low for 6 hours or until the pork is tender and pulls away from the bone.
2. Strain; discard the celery and onion. Reserve the pork roast and carrots for another use. Once cooled, cover and refrigerate the broth overnight. Remove and discard the hardened fat. The broth can be kept for 1 or 2 days in the refrigerator, or frozen up to 3 months.

Pork Roast Dinner

To make concentrated broth and a pork roast dinner at the same time, increase the amount of carrots, decrease the water to 2 ½ cups, and add 4 peeled medium potatoes or sweet potatoes (cut in half) on top. Cook according to the instructions above. (White potatoes will cloud the broth, but the starch from them will naturally thicken it a little.)