Pulled Pork Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 856
- Total Fat
- 47
- Saturated Fat
- 14
- Carbohydrates
- 48
- Dietary Fiber
- 8
- Sugar
- 15
- Protein
- 60
- Cholesterol
- 201
- Sodium
- 975
- Total: 2 hr 40 min
- Prep: 20 min
- Cook: 2 hr 20 min
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.