Best Pulled Pork Split Pea Soup Recipes

SPLIT PEA SOUP RECIPE

Steps:

• Pork: Preheat the oven to 300°.
• Add the onions, garlic, thyme, rosemary, and bay leaf to a medium size sauce pot.
• Next, each pork tenderloin in half and season well on all sides with salt and pepper, and add it to the pot with the vegetables and herbs.
• Add in oil and make sure the pork is submerged.
• Cook in the oven for 4 hours.
• Remove from the oven and add each pork tenderloin to a large frying pan over medium-high heat until golden brown on each side, about 2-3 minutes per side.
• Shred the pork using 2 forks. Note: Strain the confit fat and keep it in the refrigerator for up to 1 month for other confit recipes.
• Soup: With about 2 hours left in the cooking process of the pork confit, add the butter to a large pot over medium heat along with the onions, carrots, celery, and garlic, and sweat for about 10 minutes or until the vegetables are slightly rendered.
• Add in the peas, split peas, and chicken stock and simmer over low heat for about 90 minutes or until the peas have broken down and the soup is thick.
• With about 20 minutes left in the cooking process, add the potatoes to the soup and cook until tender.
• Finish by seasoning with salt and pepper and add the shredded pork. Note: I only used half of the amount of shredded pork confit but you can absolutely use it all. It is delicious to eat by itself or serve as its own meal.
• Pour some into a bowl and add on optional crème Fraiche garnish and serve.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

PULLED PORK SOUP

Steps:

• Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.
• Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.
• Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.
• Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes.
• Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SPLIT PEA SOUP WITH PORK BELLY

Steps:

• Cook and stir onion and pork belly in a large pot over medium heat until pork is browned and onion is translucent, 10 to 15 minutes. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. Bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. Remove bay leaves before serving.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

YELLOW SPLIT PEA SOUP WITH SALT PORK

Steps:

• Wash the yellow split peas carefully. Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil. Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart.
• Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper. Cut the salt pork into 1/4 inch slices. Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread.
• VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick.
• Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.

CREAMY PULLED PORK SOUP

Steps:

• Combine milk and chicken broth in a large pot. Add pulled pork and barbecue sauce and stir. Stir in chili powder, black pepper, oregano, and salt. Let simmer over low heat, stirring occasionally, for 45 minutes.
• Divide into 6 bowls and top with parsley.