Pulled Pork Soup
Here is a soup that's worth every minute it takes to get it ready. With a kick of Creole seasoning and hearty pulled pork, a bowlful will get your attention.
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 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
- 2 cups water
- 1 (15-ounce) can great Northern beans, drained and rinsed
Preparation time 15mins
Cooking time 175mins
Combine 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 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.
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