How To make Pork Stock (Pressure Cooker)

Pork Stock In An Electric Pressure Cooker

You may wonder why make pork stock when chicken stock is so similar.  Because it's freeking awesome and it tastes like a liquid pork roast that's why!  I use this in my BBQ pulled pork but you can use it in soups, collard greens, beans, rice and gravy as well.

2 and 1/2 lbs pork neck bones, rib bones or any pork bone from a roast.

1 small can tomato paste

1 large chopped onion

1 c. carrots

1 c. chopped celery

seasoned salt or  Chef's Essence

1 c. wine you would drink

10 -12 c. water

1 T. sea salt

1/4 c. chicken stock base

1 T parsley

1 T thyme

2-3 bay leaves.

1. Preheat oven to 450 degrees.  
2. Place bones in a shallow roasting pan and brush with the tomato paste.  
3. Add the veggies and sprinkle a tablespoon or two of  Chef's Essence on the veggies and bones depending on taste..
4. Place in the oven and  roast for 1 1/2  hours. 
5. Remove the pan from the oven and deglaze it with the wine.  
6. Add bones, veggies, wine mixture and water to your pressure cooker. 
7. Lock the lid in place and set the pressure at 15 psi for 60 minutes  (if you don't have a pressure cooker this step will take about 4 hours).  
8. When done cooking, let the pressure fall to normal naturally (this will take about 30 minutes).  
9. Open lid, removed bones and veggies.  Place in refrigerator overnight to let the fat rise to the top and to make it less fatty.                       10. I promise you, this is worth the fuss.  
11. Whatever you do, don't throw away the meat on the  bones, it's extremely tender and tasty.  My husband made a lovely sandwich from it with Sweet Baby Rays BBQ sauce.