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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.
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Ingredients Method

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

Method
 

Perfect Paprika Pulled Pork Shoulder
  1. 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
  1. 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 Croutons
    I 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!!