I tried going to the SwansonBroth website ( www.swansonbroth.com ) and clicking on the “Contact Us” link, then picking the “Question/Comment” option and hitting "Submit’.
I get a screen of fields, but it won’t let me type anything.
[cue Sideshow Bob]
“Urghuhrghurhghurhgurhgh…”
[/cSB]
Eatem Foods sells pork broth as an “industrial product.”
My mother’s notion of chicken broth includes:
two carrots,
two chicken wings,
a “hen’s carcass” (what’s left after a chicken has had the wings, breasts and legs taken off),
a chunk of calf or ox ribs,
a chunk of hambone, about the size of a man’s fist,
a chunk of bacon,
and a couple veggies whose English names I can’t remember right now.
She ain’t much of a zoologist, my Mom.
I think you’re loin, butt I’m not sure. Are you ribbing us?
Mmmmm…not good broth/stock, no. The low ‘n’ slow cooking of ribs dissolves the connective tissue and turns it into gelatin, which coats the muscle fibers of the meat. This is what gives pulled pork, and barbequed pork ribs, that wonderful smooth texture and mouth feel. Problem is, a good broth or stock slowly dissolves the connective tissues and turns it into gelatin in the gently simmering water. A good piece of barbeque has very little connective tissue left for this transmutation.
*Bad *barbeque? Barbeque cooked hot and fast and then slapped with sauce? Yeah, that’s probably got a lot of connective tissue left and would be just fine for the stockpot.
Everybody needs a pork belly laugh now and then. 
By the way, a sandwich size zippy-bag nicely holds a cup of stock. You can lay them flat and stack them in the freezer. When you need to make soup or sauce, just take out a bag and microwave it for a minute. That’s enough so you can break it up, and the pieces slip right out.
I keep a stack of them in a bigger bag to make sure they don’t trade flavors with something else.