8 cups pork stock, plus more as needed
1/2 cup dark roux, homemade or store-bought (see Cook's Note)
1 tablespoon liquid browning and seasoning sauce
2 cups finely chopped onion
2 cups finely chopped green bell pepper
1 1/2 cups finely chopped celery
2 teaspoons garlic powder
5 pounds pork backbones, cut into 2-inch pieces (see Cook's Note)
1 tablespoon cornstarch
Cooked rice, for serving
For home-made roux, use equal parts fat and all-purpose flour (vegetable oil works as well). Heat the fat in a large skillet or Dutch oven over medium heat, then whisk in the flour and stir until smooth. Cook, stirring slowly and constantly, until the roux is dark brown. Remove from the heat and let cool. You can substitute another bone-in cut, such as country-style pork ribs, for the backbones.
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