Go Back
Print Recipe
5 from 3 votes

Pulled Pork and Bean Soup Recipe

This slow-cooked pulled pork and bean soup makes a hearty and nutritious dinner. Gluten free too! It's freezable, so make a large batch!
Prep Time20 minutes
Cook Time4 hours 45 minutes
Total Time5 hours 5 minutes
Course: Dinner
Cuisine: American, British
Keyword: hearty soup, Soup Ideas, Stoup
Servings: 8 servings
Author Nicky Corbishley

Ingredients

For the pulled pork:

  • 1 tbsp olive oil
  • 1.85 kg (4 lbs) rolled pork shoulder fat and skin kept on
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 carrots washed and chopped in half (no need to peel)
  • 1 onion cut in half (no need to remove the skin)
  • 1 stick of celery broken in half
  • 2 cloves garlic chopped in half (no need to peel)
  • 2 ½ litres (2/3 gallon) chicken stock (chicken broth)

Soup:

  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 1 yellow pepper deseeded and chopped
  • 3 tbsp tomato puree (paste for US)
  • ½ tsp chilli powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 800 g (28 oz) tinned chopped tomatoes in juice
  • 1 tbsp honey
  • 400 g (14 oz tin) pinto beans drained and rinsed
  • 400 g (14 oz tin) cannellini beans drained and rinsed
  • 100 g (1 cup) kale tough stalks removed, washed and sliced

Instructions

Make the pulled pork

  • Start with the pulled pork. Preheat the oven to 150C/300F (fan). Heat the oil in a large oven-proof pot on a high heat. Season the pork with the salt and pepper and place the pork in the pan. Brown on all sides (this should take about 15 minutes altogether).
    1 tbsp olive oil, 1.85 kg (4 lbs) rolled pork shoulder, ¼ tsp salt, ¼ tsp pepper
  • Add the carrots, onion, celery, garlic and stock. Bring to the boil, then turn off the heat and place a lid on the pan. Transfer to the oven and cook for 3 ½ - 4 hours, checking 2 or 3 times during cooking. Top up with boiling water if the liquid level reduces by more than a half during cooking.
    2 carrots, 1 onion, 1 stick of celery, 2 cloves garlic, 2 ½ litres (2/3 gallon) chicken stock (chicken broth)
  • Once the pork has cooked, leave to cool. Drain the liquid, reserving the stock (discard the vegetables). Allow the stock to cool, then refrigerate. Once chilled, the fat will form a solid layer at the top. You can discard this layer of fat, or use for another dish.
  • Place the pork on a chopping board. Remove and discard the skin. Shred the meat using two forks, removing any excess fat that may be remaining.

Make the soup

  • Heat the oil in a large pan over a medium heat. Add the onion and cook for 5 minutes stirring often until softened.
    1 tbsp olive oil, 1 onion
  • Add the yellow pepper, tomato puree, chilli powder, paprika, and cumin. Heat through for 3 minutes, stirring to coat the vegetables.
    1 yellow pepper, 3 tbsp tomato puree (paste for US), ½ tsp chilli powder, 2 tsp paprika, 1 tsp ground cumin
  • Add the tinned tomatoes, honey, and the reserved pork stock. Bring to the boil, then simmer for 15 minutes.
    800 g (28 oz) tinned chopped tomatoes in juice, 1 tbsp honey
  • Add in the pinto beans, cannellini beans, and the pulled pork. Heat on high for 6-7 minutes until heated through.
    400 g (14 oz tin) pinto beans, 400 g (14 oz tin) cannellini beans
  • Stir in the kale and cook for a further minute until wilted, then serve.
    100 g (1 cup) kale

Notes

Nutritional Information is estimated per serving.

Nutrition

Calories: 413kcal | Carbohydrates: 35g | Protein: 36g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 517mg | Fiber: 8g | Sugar: 9g

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code