1. To a large pot or instant pot, add the pork bones and olive oil.
2. Top with filtered water until generously covered (about 12 cups / 2880 ml). This should reduce down by about 1/3 or 1/2, leaving you with 6-8 cups of bone broth.
3. Next, add in a bit of salt and pepper to season the broth (you can add more later to taste).
4. Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. Also, add the remaining ingredients in the pot.
5. Bring to a boil, then reduce to a simmer and cover. Cook for at least 10-12 hours, or until reduced by 1/3 to 1/2. The more it reduces, the more intense the flavor will become and the more collagen will be extracted.
6. Strain and discard the bones. Either use immediately or store in glass jars and freeze up to 1-2 months or more. Just be sure to leave a couple inches at the top of the jar to allow for expansion in the freezer.