Preheat oven to 450

In a large roasting pan add oil to cover bottom, add pork bones and vegetables and season with salt and pepper. Roast 20 minutes, turning once until brown.

Remove from oven, add pork bones and vegetables to large stockpot. Pour some broth in roasting pan to scrape up all browned bits, add to pot with pork bones. Add all remaining ingredients to stockpot and bring to a boil, skim off and discard any foam. Lower heat to low and simmer 6-12 hours (longer is better) covered.

Strain stock to remove all solids. Chill overnight and remove hard fat layer from top. Your broth is now ready to use!

I do not add any extra salt, so it can be added to any recipe without worry of to much salt.