Pulled Pork Soup

By kimfitz

Ingredients

• 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
• 1/4 cup apple cider vinegar
• 2 tablespoons molasses
• 1 (14 oz) can fire roasted tomatoes
• 4 cups chicken broth
• 1 (15 oz) can great Northern beans, drained

Preparation

Step 1

Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor. Pulse to make a course paste.
Heat the vegetable oil in a heavy bottomed pot over medium heat. Add the bacon spice past and cook, stirring occasionally 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 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 on the burner and increase the heat to medium. The fat will migrate to the cooler side, use a ladle to skim it off.Put the pot back right on the burner and add the shredded pork and the beans. Cook, stirring occasionally until heated through, about 10 minutes.