Basically ANY time I cook a roast of ANY kind in the crockpot, I keep the broth. It's so so yummy and it actually has many medicinal properties to it if the roast contained bones. (I'll save that topic for another blog post!)
So here I made a pork roast.
I placed it in the crockpot before I went to bed. Didn't measure anything, but it was super simple: water, salt, & pepper. Yep. That's all. Cooked it overnight on LOW and turned it off around 9am the next morning. So... 8-10hr. It's really not an exact science. Once it was done cooking, I turned it out into a 9x13 cake pan and began shredding with forks. Any fat or bones or "ooflahs" that I found digging around, I just threw it back into the crockpot.
Shredded. De-boned. Ooflah's removed.
(Sorry, ooflah was a title my mother gave to anything icky & unidentifiable in her food. LOL. It stuck around for another generation.)
Choose your BBQ.
We really like Sweet Baby Rays... but I am still on the hunt for an awesome homemade bbq sauce. So if you're the beholder of one such amazing recipe, PLEASE SHARE!
I added nearly an entire bottle.
Just enough to coat thoroughly.
I popped this in the fridge for tomorrow's meal... bwha ha ha. Stay posted. I'll reveal what I did with this amazing bbq pulled pork in my next blog entry!
Enough with the BBQ... let's get back to the broth!
So here's the pork juice and bones and fat and ooflahs.
Lay out a thin handtowel or cheesecloth into a colander.
Dump the crockpot contents into the cloth and allow it to drain/strain thoroughly.
Mmmmm... Yummy. NOT!
You're left with a beautiful broth.
Bag it and freeze it if you're not going to use it right away.
I use broth for all KINDS of things. Soups... gravies... I'll cook rice or quinoa in it (rather than just plain water)... I'll use it in ANY recipe that calls for canned broth... instead of using oils, I'll saute veggies or meat in the broth (though you'll need way more broth than oil because it evaporates)... I'll use it to baste baked meats & roasts... etc.
*I guess "technically" if you're using bones, what you produce is called a "stock" not a "broth"-- but they can def be used interchangeably.
**Also... if you're a big "gotta remove the fat" type of person, simply refrigerate the broth/stock first and skim the fat off before using/freezing.