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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 6
  • Pinterest
    189
  • Print
    667
  • Save
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  • Facebook
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A delicious and easy slow-simmered soup. MORE + LESS -

Nick Evans Nick Evans
September 20, 2016

Ingredients

3
pounds pork butt, cubed
2
tablespoons neutral oil
1
large white onion, diced
4
cloves garlic, minced
4
oz. tomato paste
1
tablespoon chili powder
2
teaspoons paprika
1
teaspoon ground cumin
2
tablespoons brown sugar
1
(28 oz.) can diced tomatoes
1
quart beef broth
1
(15 oz.) can white beans
Salt and pepper
Parsley, for garnish

Steps

Hide Images
  • 1
    In a large heavy pot, add neutral oil over medium-high heat. Once the oil is hot, add the cubed pork butt (1-2 inch cubes) and brown well on all sides, cooking for 8-10 minutes total.
  • 2
    Add onion and garlic to the pot along with the pork. Add tomato paste and spices as well. Cook for 2-3 minutes, stirring constantly until veggies soften.
  • 3
    Add diced tomatoes, brown sugar and beef broth to pot. Bring to a simmer and scrape up any bits stuck to the pan.
  • 4
    Cover pot and turn heat down to low. Simmer pork until it’s very tender, 75-90 minutes. Stir occasionally.
  • 5
    Remove pork and shred. Add pork back to soup along with beans. Season soup with salt and pepper.
  • 6
    Serve pork garnished with parsley.

Expert Tips

While not necessary, I like to serve this soup with tortilla chips. They add a great crunch and are delicious dipped in the soup.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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.

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