Pulled Pork Soup

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

6 servings

  • 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
  • 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

View All

Cooking Tips
More Recipes and Ideas
4.4 12
I made this is as written except for that I used chopped slow roasted pork shoulder {I precooked the pork} instead of using the ribs. I also added some of the jus from the shoulder to the chicken stock. This was more like a chili or a stew than a soup in our opinion. I would make this again if I have any left over pork shoulder to use up in the future. I served this with corn on the side & also some corn bread & a green tossed salad. item not reviewed by moderator and published
Enjoyed the flavors. Used my slow cooker after cooking the bacon mixture. item not reviewed by moderator and published
This was just ok. It basically tasted like a bbq pulled pork sandwich with beans, which was odd in a soup/stew. I think if the vinegar & molasses were omitted, it would have a nice hearty flavor. i doubt I would make it again though. item not reviewed by moderator and published
This was good. I added some corn and used chickpeas instead of great Northern beans. It was great with the bread. item not reviewed by moderator and published
What a great soup for watching football today!!! item not reviewed by moderator and published
Excellent soup - I prefer using hominy instead of the beans. My husband ate it for lunch every day and he does not like left overs. item not reviewed by moderator and published
Very hearty soup. Pork got super tender and soup had great flavor. Skipped the relish bread and served with regular rolls. Made the rest of the recipe as written and wouldn't change a thing. item not reviewed by moderator and published
What a delicious soup - I didn't want to make the toast, so added some sauerkraut to the individual bowls for the pickle punch, and it was like heaven on earth. item not reviewed by moderator and published
This recipe is delicious! Even my the husband and mother-in-law approved! I followed the recipe to the "T" and it came out great. I recommend making the soup on a day you have off as it does take about 2.5 hours to make in total, but it was well worth it. To make it slightly heartier we added rice to our individual bowls at the end. I give it 5 stars! item not reviewed by moderator and published
Fantastic tasting soup and something different for an early autumn supper. I didn't have bone-in country ribs (market was out so used boneless. I do prefer the bone-in- the bone just adds something to the finished flavor. However, sampling this when I shredded up the pork, I have to say it's quite good as is. Don't think we're going to do the bread- going to make some cornbread to go with later. item not reviewed by moderator and published
So glad we tried this recipe. It took a bit more time to prepare than expected, with de-boning the ribs, but it was well worth it. Served it with shredded cheese (on the side and it was absolutely awesome. Great recipe! item not reviewed by moderator and published
This is delicious! I had a large pork butt and used that instead of ribs--much easier. Instead of beans I used hominy and also created my own spice mix. I had shredded cheese and lime sour cream for toppings. My husband raved and he's right, it is really good! Fantastic for apres skiing or a chilly Fall/Winter night. Served with garlic bread (not that awful pickle relish bread. item not reviewed by moderator and published

This recipe is featured in:

Potluck Parties