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


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    9 Reviews
    5 9
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    This was good. I added some corn and used chickpeas instead of great Northern beans. It was great with the bread.
    What a great soup for watching football today!!!
    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.
    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.
    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.
    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!
    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.
    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!
    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.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Easy One-Pot Meals