Smoked pork stock
Instructions:
- Combine the pork, carrots, celery, onion, bay leaf, thyme sprigs, and water in a large stockpot. Bring to a boil, reduce the heat, partially cover the pot, and simmer until the liquid reduces to 8 cups and develops strong smoked pork flavor, about 3 hours.
- Strain the stock through a fine-mesh sieve into a large bowl. The stock can be used immediately, but for best results, let it cool to room temperature and then cover and refrigerate until chilled. Just before using or freezing, remove and discard the solidified fat from the stock. The stock can be refrigerated for up to 1 week or frozen in airtight containers for up to 6 months.