Pulled Pork Soup
For the soup:
For the soup:
- 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
- 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.