This is a homey soup. The stuffed pork loin taste but in a soup.  That herby fragrant stuffing vibe with slow roasted pork. Hearty potatoes, onions, carrots, celery and herbs help keep the comfort coming. Cooked chicken, even rotisserie chicken can be subbed for the pork.

We used pre cooked pulled pork without added bbq sauce.

Pulled Pork Soup Recipe:

Ingredients;

1 large cooking onion finely diced

3 med carrots finely diced (or thin rounds)

2 stalks celery diced

2 -3 Tablespoons garlic butter (or 3T butter + 2 cloves garlic)

1L (4 cups) organic chicken broth (we used Kirkland from Costco)

1 tablespoon pink Himalayan salt

1 tablespoon thyme

3 bay leaves (remove after cooking)

1/2 teaspoon black pepper

1 tablespoon fresh parsley (or 1 teaspoon dried)

3 cups shredded chopped fully cooked pulled pork

Add butter to pan, sautéed onions until clear, add garlic (if not using garlic butter) and cook until fragrant – don’t let the pan get too hot or it will burn the garlic, add celery and carrots, cook until el dente transfer to crock pot or instant pot.

Add finely diced potatoes to the pan, cover with with some of the chicken stock until just covered – parboil cook until just before fork tender. Transfer to crockpot / instant pot.

Add remaining chicken stock, pulled pork, spices and herbs.

cook on high 3 hours for crock pot, or pressure sealed manual setting instant pot for 3 min, let natural release for 10 min or let sit till depressurized on its own.

Serve once cooled enough for eating. As its scalding hot out of the instant pot and will need to sit for a time.