Leftover Pulled Pork Soup Recipes

The Best Yummy Pulled Pork Casserole They'll Love

WebJan 21, 2017 · Total: $14.50 to serve 8 people. Comes out to about $1.80/serving. The ingredients for this pulled pork casserole are really …

Rating: 4.8/5(11)
1. Use a large, heavy bottom sautee pan. Add in the cooking fat over high heat. Add in all the ingredients for the cabbage. Cover and cook for 5 minutes. Reduce the heat to medium-low, stir every 4-5 minutes and cook until tender- about 20 minutes more. Set aside.
2. Use a pot that is large enough to hold all the cauliflower. Add in the cauliflower and water. Cover and heat over high heat. When the water boils, reduce to medium-high. Cook for 15 minutes or until tender.
3. Drain the cauliflower well. Put back over medium heat. Break down lightly with a wooden spoon and allow the moisture to evaporate. Stir well. Once the cauliflower is broken down, add in the remaining ingredients. Taste and adjust the seasonings. Set aside.
4. Preheat your oven to 350 degrees. Salt and pepper the pork shoulder well. Heat a heavy bottom pan over high heat and add in the cooking fat. Brown well on all sides.

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Healthy Pulled Pork Soup I'd Rather Be A Chef

WebFeb 7, 2016 · Heat at medium-high until the oil starts to shimmer. Add in the carrots, celery and onion. Add in a pinch of salt. Stir and sweat the …

Rating: 4.4/5(50)
1. In a heavy bottom soup pot, add in the olive oil. Heat at medium-high until the oil starts to shimmer. Add in the carrots, celery and onion. Add in a pinch of salt. Stir and sweat the mirepoix for 6 minutes.
2. Add in the zucchini and continue to cook for another 4-5 minutes. Add in the strained tomatoes, pulled pork and chicken stock. Increase the heat to high.
3. Bring the soup to a boil for 1 minute, then reduce the heat to low. Simmer for 15 minutes.
4. Turn off the heat. Add in the kale and stir to submerge. Add in the salt and pepper.

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Creamy Pulled Pork Soup meatified

WebMay 3, 2015 · SOFTEN: Heat a saucepan or dutch oven over low-medium heat. Dice the onion, then smash and peel the whole garlic cloves. Add …

1. SOFTEN: Heat a saucepan or dutch oven over low-medium heat. Dice the onion, then smash and peel the whole garlic cloves. Add the oil, diced onion and smashed garlic to the pan, stirring through the oil to coat. Allow the onion and garlic to soften, stirring occasionally to avoid any burning or coloring. Meanwhile, chop the cauliflower into evenly sized florets and add to the pan along with the salt and broth. Increase the heat to medium-high and bring the broth to a simmer. Cook until the cauliflower is fork tender, about 20 minutes.
2. BLEND: Remove the pan from the heat (turn off the burner) and carefully transfer it to a trivet and use an immersion blender to blend everything together until you have a smooth, creamy soup base. Add the oregano leaves and return the pan to the heat.
3. SIMMER: Turn the heat to medium and bring the soup back up to a simmer. If the soup is thicker than you prefer, add a little extra broth until the soup is the texture that you like. Add the pulled pork and cook until the pork is hot all the way through before serving.

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