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Smoked Pork Stock




Source of Recipe


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Recipe Introduction


Smoked pork stock is the traditional - and best - cooking medium for field peas, greens and other vegetables, but if you don't have time (or the right pork) to make a finished stock, use vegetable or chicken stock.


List of Ingredients




SMOKED PORK STOCK

Makes about 1 gallon





2 pounds cured and smoked pork shoulder, sliced or whole
1 gallon water

Rinse the pork shoulder, and put it and the water into a large stockpot or Dutch oven. Cook, covered, at a full simmer for 2 hours, or until stock develops a strong smoked-pork flavor. Strain and discard the pork shoulder because it will have rendered all of its flavor. Cool the stock completely, then refrigerate until needed.

Pork stock may be kept refrigerated for up to 1 week, or frozen for 6 months. (Once stock is chilled, any fat that is congealed on the surface may be removed and reserved for other uses.)


Recipe