Ingredients

The following ingredients have 20 Servings
  • 2.5 lbs pork picnic shoulder bones (cut with meat on) or any other meat and bone (chicken, beef, lamb, duck, etc.), pork just happens to be a very affordable option
  • 1 Tbsp Redmond’s salt
  • 1 inch ginger (cut up into small cubes)
  • water
  • 2-3 cups leafy greens (lettuce, kale, spinach, etc)

Instruction

  • Put pork, Redmond’s salt, and ginger in Instant Pot and add enough water to hit the 2/3-3/4 mark.
  • Set on High Manual setting for 2 hours.
  • Allow to Natural Pressure Release.  The total process from start to finish should be around 3 hours, so set it up before you leave the house and then let the Keep Warm setting have it ready for you when you get home!
  • Add more salt if needed.
  • Rip up some leafy greens and toss them in the bowl with the hot soup.  The heat will wilt/soften the greens.