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Pulled Pork Tortilla-less Soup

Prep Time15 mins
Cook Time9 hrs
Course: Soup
Servings: 6
Author: Suzie Bauer

Ingredients

  • 2 lb Pork Shoulder bone-in or bone-less
  • 4 medium Carrots sliced 1/4" thick
  • 1 Orange Bell Pepper diced 1"
  • 1 Green Bell Pepper diced 1"
  • 1 small Onion finely chopped
  • 7 oz can of Fire Roasted Diced Green Chilies mild
  • 14.5 oz can of Diced Tomatoes
  • 6 oz can Tomato Paste
  • 4-5 cups Bone Broth (chicken, pork or beef)

Seasoning

  • 1 Tbsp Smoked Paprika
  • 2 tsp Sea Salt
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Black Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Ground Garlic
  • 1/2 tsp Dried Oregano

Optional additions for topping

  • Avocado
  • Green Onions
  • Cilantro
  • Fresh Lime Juice

Instructions

  • Combine seasoning ingredients in a small bowl. Coat the outside of the pork shoulder with the seasoning, reserving 2 Tbsp to be added to the soup later.
  • In a slow cooker, add all the vegetables, canned ingredients, 4 cups of broth and reserved seasoning. Stir to combine.
  • Place the pork shoulder into the slow cooker and submerge it in the broth. Add more broth as needed to fully cover the pork shoulder.
  • Place the lid on the slow cooker and cook on low for 9-10 hours. The pork shoulder is ready when it pulls apart easily.
  • When fully cooked, remove the pork shoulder and place it on a cutting board. Shred the pork using two forks and place the shredded pork back into the soup. Discard the bone if there is one.
  • Serve warm, and top each bowl with avocado, cilantro and/or sliced green onions, and a fresh squeeze of lime.