Oh boy, this recipe is a home-run. Incredibly good, a little bit spicy, and very filling. I found this recipe on the Pioneer Women's website and I'm so excited I did. I changed a few things that I hope you will enjoy.This is a perfect Saturday or Sunday night dinner that can be refrigerated and eaten for days into the next week. I make the Pull Pork first and then I move on to making the Hearty Soup. You can use this pulled pork recipe for sandwiches or BBQ pulled pork as well.
Ingredients
Perfect Paprika Pulled Pork Shoulder
- 2 tsp kosher salt
- 1 tsp pepper
- 1 tsp paprika
- 5-7 lbs bone in pork shoulder
- 3 tbsp olive oil
- 10 cloves peeled garlic
- 1 large onion sliced
- 6 springs fresh rosemary
- 4 springs fresh thyme
- 2 bay leaves
- 1 cup white wine
- 4 cups chicken Broth or you can use vegetable broth
- 1 can chipotles, chopped
- 2 tbsp adobo (from the chipotles can) sauce
Hearty Soup
- 2 tbsp butter
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 2 tsp minced, fresh oregano
- 2 tsp minced, fresh thyme
- 4 cloves minced, garlic
- 1 diced, onion
- salt
- pepper
- 1/2 cup white wine
- 2 cups chicken stock
- 2 15oz cans white beans, drained and rinsed
- 2 cups chopped, fresh spinach
- 2-3 cups Perfect Paprika Pulled Pork Shoulder
- 1 cup grated white cheddar
Instructions
Perfect Paprika Pulled Pork Shoulder
- Preheat the oven to 300°Mix salt, pepper, and paprika in a small bowl. Season the pork top, bottom, and sides with the salt/paprika mixer. Heat olive oil in a dutch oven over medium heat heat. Sear the pork on sides until browned, 3-5 minutes. Remove and set aside. Stir in garlic and onion into the pot and cook for 1 minute. Tie together the rosemary/thyme/bay leaves with butchers twine. Add that to the pot (it is called a bouquet garni). Deglaze the pot with white wine, string and scraping any brown bits. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to boil. Cover and place in the oven for 4-5 hours. When the pork is done it will be fork tender. place the pork on a cutting board and with 2 forks pull the pork into small bite size shreds. Take the liquid from the pot and strain it over a large pitcher and place in the refrigerator so the fat rises to the top and you can skim that off.
Hearty Soup
- Meanwhile, in the pot you cooked the pork in, place the butter in the bottom and melt it. Add the carrots, celery, and onion to the pot and sauté for about 4-5 minutes. Deglaze the pot with white wine and cook for a minute or two. Add stock, liquid from the pulled pork, beans, pork, and spinach. Note: Rustic CroutonsI took a French baguette and tore into small rustic pieces and placed all those pieces in a bowl and drizzled olive oil over them. Sprinkled salt and pepper over that and toss them together. I placed the rustic croutons in a 400° oven for about 10-12 minutes.Happy Eating!!
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