Pork and White Bean Soup
Boiling raw pork shoulder creates a cloudy broth and rubbery meat. I prefer to treat the meat like a pot roast - searing it hard and braising it until it shreds easily - before turning that concentrated liquid into a soup.
Ingredients
Ingredients (~10 servings)
- 4 1/2 lbs boneless pork shoulder excess fat cap trimmed
- 2 tablespoons neutral oil for searing
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons kosher salt
- 1 1/2 teaspoons black pepper
- 12 cups chicken stock divided use
- 3 cans cannellini beans 15 oz each, rinsed and drained
- 3 bay leaves
- Juice of 1 large lemon
- 1/2 cup fresh parsley chopped
Instructions
- Mix spices and rub thoroughly into pork shoulder.
- Sear pork in Dutch oven over medium-high heat, 3-4 minutes per side.
- Pour 3 cups chicken stock around pork.
- Cover and bake at 350°F for 3 hours until meat shreds easily.
- Shred pork directly in pot.
- Add beans, remaining stock, and bay leaves.
- Simmer on stovetop for 20 minutes.
- Remove bay leaves.
- Stir in lemon juice and parsley.
- Adjust seasoning and serve.
Notes
Lemon juice is crucial to cut through the richness of the fatty pork.
Did you make this recipe?Let me know how you liked it below!