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Pulled pork soup
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Prep Time:
30 minutes
Cook Time:
495 minutes
Total Time:
525 minutes
Indulge in a tantalizing slow cooker soup bursting with savory pulled pork, tomatoes, pumpkin, and aromatic spices.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 1kg boneless pork shoulder, rind removed, trimmed
  • 1 large red capsicum
  • 2 brown onions, finely chopped
  • 4 garlic cloves, crushed
  • 20.00 ml dried oregano leaves
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 3.75 gm smoked paprika
  • 1/2-1 tsp chilli flakes, to taste
  • 22.20 gm tomato paste
  • 400g can chopped tomatoes
  • 1L (4 cups) chicken style liquid stock
  • 400g can black beans, rinsed, drained
  • 3 large (about 500g) zucchini, cut into 5cm pieces
  • 600g butternut pumpkin, peeled, cut into 3cm pieces
  • 6 corn tortillas, sliced into thin strips
  • Sour cream, to serve
  • Avocado, chopped, to serve
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • In a non-stick frying pan over medium heat, heat 2 teaspoons of oil. Brown the pork by cooking and turning for 4-6 minutes. Transfer the pork to a 5.5L slow cooker bowl.
  • Finely chop half of the capsicum and slice the remaining half into strips. Cook onion in a pan for 3 minutes until softened. Add the chopped capsicum and cook for 2 minutes until softened. Stir in garlic, oregano, cumin, coriander, paprika, and chili to taste for 1 minute until fragrant. Mix in tomato paste and chopped tomatoes. Transfer to the slow cooker and wipe the pan clean with a paper towel.
  • Pour in the stock into the slow cooker, gently mix it in, cover, and set on Low. Let it cook for 6 hours. After that time, mix in the beans, zucchini, pumpkin, and the reserved sliced capsicum. Continue cooking covered on Low for another 2 hours, or until the meat and vegetables are tender.
  • Transfer the tender pork to a clean cutting board and gently shred it using two forks. Place the shredded pork back into the slow cooker, being mindful not to break up the delicious vegetables. Season to taste.
  • In a frying pan over medium heat, heat the remaining oil. Cook the tortilla strips, stirring occasionally, until they turn golden and crisp, which should take about 2-3 minutes. Once done, drain the strips on a paper towel to remove excess oil.
  • Ladle the soup into bowls and generously sprinkle with tortilla strips. Serve with dollops of sour cream, slices of fresh avocado, a sprinkle of coriander leaves, and lime wedges on the side.

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