Pulled Pork and Bean Soup Recipe

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Steps

1. Step 1

   Start with the pulled pork. Preheat the oven to 150C/300F (fan). Heat the oil in a large oven-proof pot on a high heat. Season the pork with the salt and pepper and place the pork in the pan. Brown on all sides (this should take about 15 minutes altogether).

2. Step 2

   Add the carrots, onion, celery, garlic and stock. Bring to the boil, then turn off the heat and place a lid on the pan. Transfer to the oven and cook for 3 ½ - 4 hours, checking 2 or 3 times during cooking. Top up with boiling water if the liquid level reduces by more than a half during cooking.

3. Step 3

   Once the pork has cooked, leave to cool. Drain the liquid, reserving the stock (discard the vegetables). Allow the stock to cool, then refrigerate. Once chilled, the fat will form a solid layer at the top. You can discard this layer of fat, or use for another dish.

4. Step 4

   Place the pork on a chopping board. Remove and discard the skin. Shred the meat using two forks, removing any excess fat that may be remaining.

5. Step 5

   Heat the oil in a large pan over a medium heat. Add the onion and cook for 5 minutes stirring often until softened.

6. Step 6

   Add the yellow pepper, tomato puree, chilli powder, paprika, and cumin. Heat through for 3 minutes, stirring to coat the vegetables.

7. Step 7

   Add the tinned tomatoes, honey, and the reserved pork stock. Bring to the boil, then simmer for 15 minutes.

8. Step 8

   Add in the pinto beans, cannellini beans, and the pulled pork. Heat on high for 6-7 minutes until heated through.

9. Step 9

   Stir in the kale and cook for a further minute until wilted, then serve.

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