Well, I always made gravy with mine, as Grandma taught me. She made gravy out of every kind of meat fat/broth/drippings, even ham was used, for Redeye gravy. Bacon grease and flour and milk was gravy. Yup, everything.

Annie

Gravy here also. I'm thinking it would add a lot of flavor if you use some when you cook dried beans.

Don't toss it. Any smokey-BBQ-y broth gets frozen in cardboard quart or half gallon milk/ juice cartons for cooking pinto beans. Just plain pork broth works for beans, too but I use it instead of or with chicken broth in things like chicken enchilada soup (highly seasoned soups/ not chicken noodle/ dumpling soup). If nothing else & you have a dog, portion it up and serve as a treat.

Make authentic wonton soup.

dcarch

Lizbeth, I have three that say they're posted but don't show up. Did you figure out how to make it work, or is it just luck of the draw?

Pillog: I finally got a second page pop up after I hit next. It has a submit button that worked. I'm not sure what happened first, but hope it keeps working. I hate change.

Thanks for the ideas for the broth. I don't add BBQ sauce till it is served. I do cook the pork with a can of Ginger Ale in the crock pot, so will have to taste to see if it's detectable. I don't have a dog, but sure my friends with dogs would be glad to have-I hadn't thought of that. I like those ideas Ci lantro. Dcarch I will have to do a search for an authentic recipe for the soup. All great ideas-Thank You!

I wonder if next time I could save some pork that isn't BBQ'ed and make pork and noodles like you would beef and noodles. I have grandkids that are picky eaters, but do like pork and also noodles.

No cooking ideas I'm afraid. I have 4 large dogs who very much love that stuff poured on their food for a treat. :)

If it has a smokey flavor, I would not save it, but if it is just pork, then I would use it to make Japanese noodle soup, which could be soba, yakisoba, udon, or ramen. I think it is also used in Vietnamese soups, but I've mostly had it in Japanese restaurants - my favorite is Tsujita.

Forgot to mention that I use pork broth when I make beef stew because I never have beef broth in the freezer. Have to buy it.

With the gingerale, it may be too sweet for most things but would sure work for making baked beans if you make them authentic style from scratch. Would also work in some stir fries that are sweet. Sweet n' sour pork, etc.

Thanks, Lizbeth. I submitted mine. Three times. Still lost...

Sorry I can't help with the pork. I'm clueless there too....

I just braised/smoked a big pork loin yesterday. I used a heavily spiced rub so pups won't get that but it makes a great bbq sauce. I have 2 pints and one will be sauce for tonight, (apple rhubarb),then added to caramelized onion, roasted red and poblano peppers, rhubarb for tacos...the other pint I usually freeze but will add to the rest of the pulled pork for freezer portions....quick taco meals.

Yes, as mentioned. good for 'noodle bowl' miso broths.

I filter it a bit, remove most of the fat, and use it for soup broth. In addition to what's already been suggested, you can make lentil or bean soup (or a vegetable soup).

soup is so flexible. You can start with a bit of EVOO, on low heat and (have ready to put in with it):

finely minced celery (include leaves); carrot; onion; garlic

Add some herbs or seasonings like bay leaf, bit of sage or thyme, and some freshly ground black pepper.

Let this sweat a bit, then add your pork stock and proceed from there to simmer soup. Lentils or beans. Optional: tomatoes, sweet potato, green beans -- whatever. Taste and add salt and adjust as you go along.

lizbeth-gardener -- glad you asked this question -- lots of good info/ideas in the responses. I've actually made ham stock from the bone and pieces (defat and then freeze flat) for bean and pea soups. Will start to consider the pork stock too (wheels turning:)

CathyinSWPA

I agree with dcarch. Wonton Soup is my go to for pork stock.

Soups are a great use for it. A lot of Chinese soupsy are based on pork broth. We make a delicious bean soup using leftover ham with bone. White navy beans. A good portion of beans that will partially break down and create a lucious creamy texture. Celery, onion, carrots, parsley. Eaten with rye bread and butter. Yum!

I use my pork cooking liquids and make ham stock on purpose to cook with. Cook up a mess of greens, use it in red beans and rice, legume soups... it’s also great for potato soups, corn chowders, Asian soups, simmering up future pork cuts... moistening up bread cubes for stuffing, use as the liquid in grits or polenta, and even in some savory pancakes.

Pea soup

Posole

I would use it for lentil soup.

Definitely use it to make a great pea soup!!

Asian cooking. In ramen, or various Chinese soups. I think the lentil or split pea soup idea is good, too.

I defat, lightly salt, heat and drink it. A splash of whiskey is optional and then you have a Bull Shot. Beef stock is good too. Chicken stock is less tasty, in my view.

I think drinking broth is good for you. A few years ago I recall reading about a trendy place in New York that served drinking broths.