Time: 2 hours 40 minutes
Complexity: easily
Servings: 6

The best cut for this soup is bone-in pork shoulder, which literally falls apart into large strands after a long simmer in a tomato-chicken broth—this is pulled pork. This makes the soup very rich and filling. Before cooking, the meat is sautéed in a spicy paste made from bacon crumbled with spices. This imparts a delightful, savory flavor and aroma with hints of smoke. When the meat is done, skim off any excess fat and add a can of canned white beans. Serve with relish sandwiches. This is a perfect warming meal on a chilly day.

Ingredients:

Soup

• 4 strips bacon, cut into pieces
• 1 onion, chopped
• 4 cloves of garlic
• 3 tablespoons tomato paste
• 4 tsp smoked paprika
• 1 tbsp Creole seasoning
• 1 tbsp chili powder
• 1 tbsp. vegetable oil
• 1.3 kg pork shoulder on the bone, cut into pieces, trim off excess fat
• 1/4 cup apple cider vinegar
• 2 tablespoons molasses
• 1 can (400 g) canned diced baked tomatoes
• 4 cups lightly salted chicken broth
• 1 can (425 g) canned white beans, rinsed

Sandwiches

• 6 thick slices of white bread
• 4 tablespoons unsalted butter, room temperature
• 3 tablespoons pickled cucumber relish
• 4 green onions, chopped
• 2 tbsp. l. chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bacon, onions, garlic, tomato paste, paprika, Cajun seasoning, chili seasoning, pork shoulder, apple cider vinegar, molasses, grilled tomatoes, bouillon, white beans, white bread, butter, vegetable relish, green onions, parsley

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Preparation:

Step 1

• Prepare the soup:

  
  In a food processor, combine bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning And chili powder; grind to form a coarse paste.
Step 2
• Heat vegetable oil in a heavy-bottomed wok or saucepan over medium heat. Add the bacon-herb paste and cook, stirring occasionally, until golden brown, about 6 minutes. Add the meat, turning to coat with fat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pan.
Step 3
• Add the tomatoes, chicken broth, and 2 cups of water. Cover and bring to a boil, then reduce heat to low and simmer, stirring once or twice, until the pork is tender, 2 to 2.5 hours.
Step 4
• Transfer the meat to a cutting board and shred; discard the fat and bones. Move the pan halfway from the burner and increase the heat to medium. The fat will float to the cooler side; skim it off with a ladle. Return the pan to the burner and add the shredded pork and beans. Cook, stirring occasionally, until the soup is heated through, about 10 minutes.
Step 5

• Meanwhile, prepare the sandwiches:

  
  Brush each slice evenly with butter and relish. Sprinkle with green onions and parsley. Ladle the soup into bowls and serve with sandwiches.

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