Good question, I often hear that seafood and poultry are done at 20-24 hours and ruminant bones are done at 40-48 hours but I'm not sure about pork. Are you skimming the foam? That seems to be where the "off" flavors live. In your shoes I would maybe try 40-48 hours then puree more vegetables and herbs for flavor.
Lots of: urban hiking, cycling, sprinting
Lots of: fresh meat, seafood, eggs, organs, tubers, starch fruits, vegetables, meat fat, dairy fat, oil fruits
Some: cured meat, dairy protein, sweet fruits, rice, pulses, tree nuts, oil seeds
Minimal: soy, refined proteins, sugar, liquid carbohydrate, grains, refined oils, peanuts