Pulled Pork Soup
- 3 lbs pork shoulder or butt roast, cubed
- 2 tablespoons olive 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 can (28 oz.) diced tomatoes
- 1 quart beef broth
- 1 can (15 oz.) white beans
- Salt and pepper
- Parsley, for garnish
In a large heavy pot, add olive 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.
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.
Add diced tomatoes, brown sugar and beef broth to pot. Bring to a simmer and scrape up any bits stuck to the pan.
Cover pot and turn heat down to low. Simmer pork until it’s very tender, 75-90 minutes. Stir occasionally.
Remove pork and shred. Add pork back to soup along with beans. Season soup with salt and pepper.
Serve pork garnished with parsley or other toppings.
Original Recipe from tbsp