Pulled Pork Soup Recipes

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PULLED PORK SOUP



Pulled Pork Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 19

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, 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
1 15-ounce can great Northern beans, drained and rinsed
6 thick slices white bread
4 tablespoons unsalted butter, at room temperature
3 tablespoons sweet pickle relish
4 scallions, chopped
2 tablespoons chopped fresh parsley

Steps:

  • Make the soup: Combine the 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 hours 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.
  • Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.

CREAMY PULLED PORK SOUP



Creamy Pulled Pork Soup image

This creamy soup can be made with leftover pulled pork.

Provided by Mary Beth Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 9

2 cups whole milk
2 cups chicken broth
1 ¾ cups cooked pulled pork
2 tablespoons barbecue sauce
2 teaspoons chili powder
2 teaspoons ground black pepper
1 ½ teaspoons dried oregano
1 teaspoon salt
2 tablespoons dried parsley

Steps:

  • Combine milk and chicken broth in a large pot. Add pulled pork and barbecue sauce and stir. Stir in chili powder, black pepper, oregano, and salt. Let simmer over low heat, stirring occasionally, for 45 minutes.
  • Divide into 6 bowls and top with parsley.

Nutrition Facts : Calories 196 calories, Carbohydrate 13.2 g, Cholesterol 58.8 mg, Fat 7 g, Fiber 0.8 g, Protein 18.9 g, SaturatedFat 3 g, Sodium 1392.9 mg, Sugar 5.6 g

LEFTOVER PULLED PORK STEW



Leftover Pulled Pork Stew image

A little too hearty to be called a soup, this recipe is a great way to use leftover pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with sour cream and crackers or your favorite tortilla chips.

Provided by Mama Delilah

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h25m

Yield 16

Number Of Ingredients 22

2 tablespoons olive oil
8 jalapeno peppers, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium white onion, sliced
½ large red onion, sliced
5 cloves garlic, minced
8 cups chicken stock
2 (28 ounce) cans petite diced tomatoes in juice
1 (28 ounce) can tomato puree
8 cups cooked pulled pork
3 (15 ounce) cans black beans, rinsed and drained
2 (16 ounce) cans whole kernel corn, drained
4 tablespoons ground cumin
3 tablespoons chili powder
1 tablespoon ground dried chipotle pepper
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 (8 ounce) package grated Cheddar cheese
1 bunch fresh cilantro, chopped
3 scallions, sliced

Steps:

  • Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
  • Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
  • Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.

Nutrition Facts : Calories 476.5 calories, Carbohydrate 47 g, Cholesterol 98.4 mg, Fat 14.9 g, Fiber 9.9 g, Protein 39.4 g, SaturatedFat 6 g, Sodium 2916 mg, Sugar 8.5 g

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