Description
A soup with shredded pork and vegetables in a sweet and savory broth.
Ingredients
Scale
- 2 pounds pork carnitas meat or pork butt roast, trimmed of excess fat
- 3 cups chicken broth
- 1 tsp smoked paprika
- 2 Tbsp minced dried onions
- 1 green pepper, cored and chopped
- 1 (14.5 oz) can diced tomatoes
- 1 Tbsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 (15.25 oz) can corn, drained
- 1 (12 oz) package frozen lima beans
- 3/4 cup BBQ sauce
- Salt and pepper to taste
Instructions
Instant Pot Instructions:
- Add pork and broth into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes for pork carnitas meat or 60 minutes for pork butt. When time is up let pressure release naturally for at least 10 minutes and then remove lid.
- Use tongs to place meat on a chopping board.
- Add the remaining ingredients into the Instant Pot (don’t stir the BBQ sauce in, just dump it on top). Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes.
- While soup is cooking chop or shred the meat.
- When pressure cooking time is up move valve to venting and remove the lid. Stir the meat into the pot. Salt and pepper to taste.
- Ladle into bowls and enjoy!
Slow Cooker Instructions:
- Add pork and broth into slow cooker.
- Cover and cook on low for 8 hours.
- Use tongs to place meat on a chopping board.
- Add the remaining ingredients into the slow cooker and turn to high setting.
- While soup is cooking chop or shred the meat.
- Add the meat into the slow cooker. Cover and cook on high for 2 hours.
- Salt and pepper to taste. Ladle into bowls and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker