Smoked Pork Stock Recipe
- 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.
