Last weekend was Labor Day weekend and I had a four-day weekend. It was so nice to be off for that long, but then, I got so used to it and going back to work last Tuesday was tough. Since we had that long weekend, Hubby decided to take this opportunity to smoke some more pork butts to make Smoked Pulled-Pork Sandwiches and to fill up our chest freezer. So we had three pork butts to work with, and my duty was the cleaning duty. Hey.. now that I think about it… it was a “Labor Day” weekend! It was supposed to be a “free” labor weekend right? In fact, I was working the whole weekend cleaning up and freezing food! Hmm…. There was something wrong with this picture… I need to have a “talk” with Hubby tonight…
So, we did our routine to make the Smoked Pork Butt; you can check out the details in the Smoked-Pulled-Pork Sandwich post. But this time, instead of throwing away the bones and the skins and fat, we decided to make Pork Butt Stock. Hubby got this idea when he was browsing this site, where Steve Cuchen talked about his Posole soup, based on the Pork Butt Stock. So we decided that we need to try this, and freeze the stock until the weather is cool enough to make Posole.
So here we go, we needed the bones, any leftover fat and skin, celery, carrot, onion, and olive oil.
I chopped up the veggies, no fancy cut here, since the veggies just going to enhance the stock’s flavor.
Then Hubby sauteed the veggies with the olive oil a little bit…
Then dumped the bones and remains into the pot. Lesson learned here, use a stock pot, not a regular pot… We had to switch pot because we would not make much stock if we used a regular pot.
Then fill up the pot with water, making sure the bones were covered with water. Brought it to boil and simmered for two hours.
Then, we removed the bones and remains, strained most of the floating tidbits, and poured them into containers.
We put the containers containing the stock into the refrigerator, and by the next hour or so, or the next day, you can defat it easily by removing the floating, solidified fat.
Then, we freeze the stock and now we have Pork Butt Stock waiting to be used! So hurry up cold weather! I’ll be sure to write about the Posole using this stock, so, I’ll keep you posted!
Print recipe here.
Pork Butt Stock
Recipe from: Steve Cuchen
2 bone-in pork butts, the remains after smoking and pulling, no BBQ sauce
2 stalks celery, chopped
1 onion, medium, chopped
1 carrot, chopped
Heat a large pot and add a turn of olive oil. Saute the carrots and celery for about 5 minutes. Add the onions and continue to saute for another 5 minutes. Add the pork butt remains. Cover with water. Bring to boil, reduce to simmer and cook covered for 2 hours. Add water if needed. Remove from the heat and use a slotted spoon to remove most of the solids. Strain, eventually through cheesecloth, to remove remaining bits. Defat.