Pulled Pork Minestrone

Makes 8 dinner sized servings or 16 first course servings

I went to a graduation party this weekend and the invitation stated that it was a pig picking. Well I just assumed that they would just go to one of the numerous restaurants in the area that make pulled pork and buy it. What to my wondrous eyes did I see when I arrived at the party but a huge smoker with a half of a pig being barbecued. There is no better way to eat pulled pork than straight off of the grill. When I saw all of this meat I wondered what can you do with it besides pulled pork sandwiches. This excess of left over pulled pork inspired this southern style minestrone. It’s a savory cross between a classic Italian minestrone, and the southern classic barbecued pulled pork. 



Pulled Pork Minestrone

Ingredients

2 Small Leeks (sliced)

2 Medium Carrots (diced small)

1 Lg Yellow Onion (diced small)

1 Rib Celery (diced small)

1 Baking Potato (diced medium)

1 Zucchini (diced medium)

3 C Spinach (stemmed & cut into thin strips)

28 oz Can Whole Tomatoes packed in juice

8 C Water

2 tsp Kosher Salt (or 1 tsp Table Salt)

2 TBS Grated Parmesan

1 15 oz Can Cannellini Beans *

1 lb Barbecued Pulled Pork *

2 TBS Basil Pesto *

Ground Black Pepper

Preparation

Thinly slice the white and light green parts of the leeks crosswise (about 3/4 cup), discarding the dark green leaves. Washed them thoroughly after slicing to remove the sand. Cut, dice and rinse the vegetables and place them into a large soup pot with the leeks. Drain and chop the tomatoes and add them with the drained liquid, water, salt, and parmesan to the pot. Bring the pot to a boil and reduce the heat to medium-low and simmer uncovered for about 1 hour or until the vegetables are tender.

Pulled pork being prepared on a smoker

Add the cannellini beans and shredded pork, return to a simmer and cook for an additional 5 minutes. Add the pesto, black pepper and taste to see if it needs any additional salt.

Serve immediately in large bowls with an optional loaf of Italian bread and a bottle of Chianti.

* Pronto Substitutes

Cannellini Beans – if you can’t find cannellini beans you can substitute navy beans.

Pesto – You can make your own or buy premade pesto.

Pulled Pork – can be found in the prepared meat section of many supermarkets.  If you can’t find prepared shredded pork you can barbecue your own (see below) or you can substitute 1 lb of boneless pork chops, diced very small and added with the vegetables at the beginning.

Carolina Style Pulled Pork - Barbecue in North Carolina means smoked pork that is cooked in an indirect method.  You can closely match this dish using your oven.  Start by mixing the rub:

- 4 tsp Paprika

- 2 tsp packed Light Brown Sugar

- ½ tsp Celery Salt

- ½ tsp Garlic salt

- ½ tsp Dry Mustard

- ½ tsp ground Black Pepper

- ½ tsp Onion Powder

- ¼ tsp Table Salt

Spread the rub over 5-6 lb Boston Butt.  Place in a preheated 225°F oven for 10 hours or until it reaches an internal temperature of 195°F. It should be fall-off- the-bone tender.  Shred it using two forks and add it to the soup or add your favorite barbecue sauce and put it on a hamburger bun.

To print a copy of this recipe go to Pulled Pork Minestrone