Turn pork roast leftovers into a delicious shredded soup or stew that will satisfy any family!
Pulled or Shredded meats, originating from Europe, became the preferred option as pigs were more readily available in the wild and much easier to maintain domestically. The Spanish and central Europeans are thought to be some of the first to cook pork roast for long periods over a low smoky fire and then shred them into small pieces.
Try BellyBelly’s Pork Roast Leftovers which combines tender vegetables like carrots and celery with a rich, smooth broth or stew for a comforting family meal. It is packed with texture, and savoury flavours, and will perfectly transform any leftovers into a hearty weeknight meal that’s sure to please the whole family.
Pork Roast Leftover Soup Tips
Portion Size: Ensure you have enough leftover pork or meat for a regular family of 4 (2 adults and 2 children). Roughly round 500 grams or 1 pound of shredded pork.
Chopping: When chopping vegetables, aim for pieces approximately 1/2 cm to 1 inch in size or smaller unless instructed otherwise.
Stock Cubes: Choose between vegetable or chicken stock cubes, remembering that chicken stock adds a chicken flavor while vegetable stock is more neutral. Crush the stock cubes into a cup of warm water, stirring to dissolve the cube before adding to the mix.
Sautéing Onions and Garlic: When sautéing onions, look to soften them until they are translucent. Sauté the onions first and add minced garlic towards the end to prevent burning. Burning garlic can make the meal bitter, so timing is crucial. If you burn the garlic, start again if you have mixed it through the onion.
Cooking Temperature: Start sautéing on a low to medium gas flame or medium electric cooktop and then increasing it.
Thicken Broth or Sauce: Add a teaspoon of corn flour into half a cup of warm water, stir well to mix the flour well (no lumps), then add to the mix and stir through; in a few minutes, the mix will become thicker.
Fresh Herbs: Consider using fresh herbs like parsley for added flavor.
Ingredients
500g (1 lb) leftover pork roast
1 onion, finely chopped
2 cloves garlic, minced
2-3 vegetable or chicken stock cubes, crushed
4-5 cups water
2 carrots, finely chopped
2 celery stalks, finely chopped
1/2 teaspoon dried thyme (or 1 sprig fresh)
1/4 teaspoon dried sage (or 1 sprig fresh)
Salt and pepper to taste
Optional Additions
For a Cajun Kick:
Mix altogether and add it with Step 4.
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (adjust for spice preference)
1 tablespoon tomato paste
For Extra Heartiness:
1/2 cup pearl barley (add with water at step 2 and simmer for 30 minutes before adding vegetables) or
1 cup cooked pasta (shells, elbows, farfalle – add in the last 5 minutes of simmering) or
1 can (15 oz) cannellini beans, rinsed and drained (add with the shredded pork)
Directions
- Heat a drizzle of olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
- Add the dissolved stock cubes, water, carrots, celery, thyme, and sage.
- Bring all of this to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender.
- While simmering, cut the pork roast into large pieces on a large cutting board. Then rip apart with two forks into small thin pieces.
- Stir in the shredded pork roast and simmer for another 5 to 10 minutes or until heated through.
- If using optional additions, add them here and simmer for a few more minutes, stirring it all through until it is cooked evenly.
- Season with salt and pepper to taste.
- Serve hot with your favourite garnishes, such as chopped fresh herbs, crusty bread, or a dollop of sour cream.
- You may want to consider having this with mashed potato sides or rice if you thicken the broth using corn flour.
For more pork recipes, check out BellyBelly’s article on pork slow cooker recipes.
If you’re considering purchasing a slow cooker, read Slow Cooker Reviews for more information on finding the right one for you.
