Everything you need to make rich, incredibly flavorful pork bone broth at home, either using raw pork bones from the butcher on the stovetop or in an instant pot, or repurposing leftover pork bones for a simpler pork bone broth.
Note that the amount of broth you can make will be limited in the Instant Pot. If making a stovetop version, consider doubling the recipe to maximize your pork bone broth output.
Because of the long cook time for the stove top version, consider prepping and roasting the bones a day ahead and starting your broth first thing the next morning.
Set bones in a large stock pot. Fill with cold water so bones are covered at least an inch. Bring to boil, then turn heat down to a rapid simmer and cook 20 minutes. While bones cook, skim any brown foam that rises to the top with a fine mesh sieve or slotted spoon.
Remove bones from the boiling water, shaking off excess water, and place in a rimmed baking sheet or two. Roast 30 minutes, or until bones are a deep brown hue and very fragrant. Discard blanching water.
To make pork bone broth on the stovetop, place roasted bones in the same stock pot used for blanching. Add onions, celery, leeks, garlic, ginger, peppercorns, and apple cider vinegar. Add 6 quarts cold water and bring to a boil, skimming any foam that rises to the top. Turn heat down to a gentle simmer (medium-low) and set a slightly askew lid on top. Simmer, stirring and skimming every hour or so for 10 - 18 hours. As broth cooks, edge heat down to low and add water as needed. I do not recommend leaving the broth unattended for any length of time. Add sea salt toward the end of cook time – it should be just enough to bring out the flavor.
To make broth in an electric pressure cooker, combine roasted bones and all remaining broth ingredients in the inner pot. Add 3 quarts cold water (no more than two-thirds of the way up the pot). Close lid and set vent to sealing. Cook at high pressure for 5 hours. Allow broth to manually release for 30 minutes.
Strain broth (I typically use a colander and then a fine mesh sieve). If desired, strain again through a fine mesh sieve lined with cheesecloth.
Pour broth into quart jars, and carefully set in the fridge. It's important to chill cooked broth quickly, so if you're leaving it in a large stock pot, consider immersing it in an ice bath first to quickly bring down the temperature.
To freeze broth, fill wide mouth quart jars with broth just up to the curve in the glass (for about 2-inches of head space). Allow broth to chill overnight in the fridge, then label jars, and freeze for up to 6 months.