Our Pork stock is made from the bones after we have roasted our pulled pork. We pressure cook them until all the goodness has been leached out. We use a tiny amount of salt, pepper, apple cider vinegar and some bay leaves. It is a rich and delicious and jam packed with goodness.
This is not a sticky gelatinous stock, we may yet do one of those out of the trotter or skins. This is a thin deep porky flavour base.