Making good pulled pork is sometimes an all day affair, and rightfully so. If you’re smoking a whole pork butt, it takes time. Of course the results are delicious.
When you don’t have 12 hours and still want delicious pulled pork, try this easy pulled pork soup! Because the pork is cubed and simmered, it cooks relatively fast and shreds beautifully.
Mixed with a few other simple ingredients, this soup is comfort food in a bowl.
To start the soup, cube the pork butt into large chunks. Make sure they’re smaller than 2 inches in size so they cook quickly. Add a good drizzle of neutral oil to a large, sturdy pot and brown the pork on all sides.
Season the pieces with salt and pepper as they brown.
Once the pork is browned, add in the onions, garlic and spices. Things will start to
smell really good once these heat up!
Cook those things together for a few minutes so the spices coat everything and the veggies soften a bit. Then add the tomatoes and beef stock.
A quart of beef stock should be enough to almost cover the pork. Depending on the pot size you’re using, feel free to add an extra 1-2 cups of water to almost cover the pork. It doesn’t have to be completely covered though.
Use the liquid to scrape up any bits stuck to the pan and bring everything to a slight simmer. Turn the heat down to low, cover the pot, and cook the pork for 75-90 minutes until it’s fall-apart tender.
To finish the soup, remove the pork and shred it and then add it back to the soup along with the drained white beans.
Season it with salt and pepper and you’re all set!
I like serving this soup with some fresh parsley and tortilla chips. You could add cheese or other toppings if you want, too!
Nick thinks it’s hard to go wrong with pulled pork! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.