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.

Photo by traci s.

PREP TIME

15

minutes

TOTAL TIME

175

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

175

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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