Pulled Pork Soup Recipe 465

Steps:

• Combine milk and chicken broth in a large pot. Add pulled pork and barbecue sauce and stir. Stir in chili powder, black pepper, oregano, and salt. Let simmer over low heat, stirring occasionally, for 45 minutes.
• Divide into 6 bowls and top with parsley.

Steps:

• Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
• Preheat the oven to 300 degrees F.
• Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
• Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
• Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.

Steps:

• 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.