Pulled Pork & Vegetable Soup

Name: Pulled Pork & Vegetable Soup
Ingredients: 4 pounds pork shoulder boneless; 1/4 cup brown sugar; 1 teaspoon salt; 2 tablespoons smoked paprika; 1 yellow onion diced; 3 cloves garlic minced; 2 sweet potatoes cubed; 4 carrots large, chopped; 4 plum tomatoes chopped; 64 ounces low sodium vegetable broth; 2 tablespoons olive oil; 1/4 cup parsley chopped; 1 teaspoon black pepper freshly cracked

13 ingredients

6 steps

Ingredients

4 pounds pork shoulder boneless
1/4 cup brown sugar
1 teaspoon salt
2 tablespoons smoked paprika
1 yellow onion diced
3 cloves garlic minced
2 sweet potatoes cubed
4 carrots large, chopped
4 plum tomatoes chopped
64 ounces low sodium vegetable broth
2 tablespoons olive oil
1/4 cup parsley chopped
1 teaspoon black pepper freshly cracked

Directions

1

Mix paprika, salt, pepper and brown sugar into a dry rub and season pork shoulder. Add minced garlic and 1/4 Cup of diced onion to a large pan with olive oil, saute 2 minutes. Add pork shoulder and brown 1 minute each side.
2

Transfer to a deep braising pan and add vegetable broth, cover and slow cook in the oven at 250 for 4 hours. (Alternatively can be done in a slow cooker)
3

Remove from oven, saving broth. Pull pork shoulder apart with two forks into bite sized chunks. Return to broth and add remaining diced onion, sweet potatoes, carrots, tomatoes.
4

Return to oven or slow cooker and braise for another 4 hours.
5

Spoon into bowls, garnish with parsley.
6

Mangia.