Pulled Pork Soup

Total Time:
2 hr 40 min
Prep:
20 min
Cook:
2 hr 20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For the soup:
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 4 cloves garlic
  • 3 tablespoons tomato paste
  • 4 teaspoons smoked paprika
  • 1 tablespoon Creole seasoning
  • 1 tablespoon chili powder
  • 1 tablespoon vegetable oil
  • 3 pounds bone-in country-style pork ribs, trimmed of excess fat
  • 1/4 cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 14 -ounce can diced fire-roasted tomatoes
  • 4 cups low-sodium chicken broth
  • 1 15 -ounce can great Northern beans, drained and rinsed
  • For the bread:
  • 6 thick slices white bread
  • 4 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sweet pickle relish
  • 4 scallions, chopped
  • 2 tablespoons chopped fresh parsley
Directions
  • Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.

  • Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.

  • Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.

  • Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes.

  • Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.

  • Photograph by Johnny Miller


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