For some reason we always end up with a lot of leftover pulled pork. This soup is the perfect solution. Would work equally well with shredded chicken or beef.
PULLED PORK SOUP
1 large, cubed (1”) Butternut squash
2 T. avocado oil
1 t. cinnamon
8 slices bacon
1 onion, chopped
4 cloves garlic
1 can chopped green chiles
3 T. tomato paste
1 heaping T. smoked paprika
1-1/2 to 2 lbs. pulled pork
1/4 C. apple cider vinegar
2 T. Molasses
2 14 oz. cans diced, fire-roasted tomatoes
4 C. chicken stock
2 C. water
- Toss to coat: squash with oil and cinnamon. Roast 400º for 35 mins on greased cookie sheets.
- Cook diced bacon, onion and garlic.
- Add to pot with remaining ingredients and squash, simmer until hot.
This is such a versatile recipe. You can sub sweet or regular potatoes. Add a can of corn or beans. Throw in your other leftover veggies. Anything goes in this easy, filling, tasty soup!