Smokey pork stock

Makes 2 quarts

  1. 1-1/2 to 2lb smoked ham hocks
  2. 1-1/2 to 2lb smoked pork necks
  3. 10 cups water
  4. 1 onion
  5. 1 carrot
  6. 1 rib celery
  7. 1 bay leaf
  8. 1tsp peppercorns
  9. 2 sprigs thyme
  • Simmer 1-3 for 1 hour, skimming the surface occasionally.
  • Transfer to slow cooker, add 4-9 and cook on low for 15-20 hours.
  • Strain, transfer to ice bath and cool for 1 hour before refrigerating. Lasts 1 week.
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