A big pork shoulder bone gave life to a new recipe simply because I couldn’t stand to throw away a treasure like that. Just looking at it made me think of a big pot of broth and since I was on vacation a big pot of broth led to a big pot of delicious bean soup. There is so much flavor in a homemade broth. I can drink it straight topped with sliced scallions and herbs anytime. But freezing it for future recipes makes me the happiest. Making a big pot of soup makes me pretty happy too.
Pork shoulder is a fantastic cut of meat. It’s huge too, which only means one thing, lots of delicious recipes. I buy it to make Roasted Pork, Pork & Poblano Stew and one of my favorite citrus pork recipes for tacos from the Truly Mexican Cookbook by Roberto Santibanez. I also save the bone to make a pot of broth, freeze it and use it in other dishes.
Bone broth is a good source of minerals like calcium, phosphorus, magnesium and your body can easily absorb it. It contains chondroitin sulfate and glucosamine, which help reduce inflammation and joint pain. Properly prepared bone broth aids digestion, and muscle repair. On top of all that it tastes delicious, adds flavor to your dishes and is so much better than the MSG loaded kind you get at the store.
I realize that preparing a broth like this is time consuming. I have two solutions for you. The first, good for the weekend, is to throw all the ingredients in the pot and let the magic happen while you clean the house, do your chores or relax on the couch. The second is to use that trusted slow cooker. Yes, the slow cooker is one of the greatest tools for making broth. I suggest boiling the bone first in a pot of water for 5 minutes to remove the scum and then transferring the bone with fresh clean water to the slow cooker.
After that cooking those beans in the broth is a peace of cake. Just leave the beans to soak in water while the broth is in the slow cooker.
Happy Almost Weekend!!!
- 1 pork shoulder bone
- ½ lb pork shoulder meat, cut into 1 inch chunks
- 2 carrots, peeled, cut in half
- 1 large onion, peeled, cut into quarters
- 2 celery stalks, cut in half
- 3 garlic cloves, smashed
- 1 bunch fresh parsley
- ½ tbsp dry rosemary
- 8 cups fresh water
- salt to taste ( if using broth for the Bone Broth Soup with Beans, omit the salt)
- Stove top method: Add all ingredients to a pot, cover with water and bring to a boil skimming the surface of scum before it begins to boil. Reduce heat and simmer for 3 hours.
- Slow cooker: Bring a pot of water with the shoulder bone and meat to a boil. Allow to cook for 5 minutes. Drain and rinse the bone. Add the bone, meat and the rest of the ingredients to a slow cooker and cook for 8 hours.
- ½ lb beans, preferably soaked overnight or for at least 4 hours
- ⅓ cup yellow lentils
- 2 carrots
- 1 onion
- 1 celery stalk
- 1 tsp dry thyme
- 3 garlic cloves
- Broth from the Bone Broth Recipe Above
- Meat chunks from the Bone Broth Recipe Above (discard the bone)
- salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp fresh parsley
- In a large soup pot or the Dutch Oven heat olive oil add carrots, onion, celery and garlic. Cook for 3 minutes then stir thyme, beans, lentils and meat chunks.
- Pour in all of the bone broth, bring to a boil, reduce heat and simmer until the beans are tender, about 1 hour.
- Season with salt, pepper and fresh parsley. (It's important not to add salt while the beans cook, otherwise they will be tough and take much longer to become tender)