Pulled Pork Tortilla-Less Soup {Slow Cooker Recipe}
Ingredients
- 2 lb pork shoulder, bone-in or bone-less
- 4 medium carrots, sliced 1/4
- 1 orange bell pepper, diced 1
- 1 green bell pepper, diced 1
- 1 small onion, finely chopped
- 7 oz can of fire roasted diced green chilies, mild
- 14.5 oz can of diced tomatoes
- 6 oz can of tomato paste
- 4-5 cups bone broth (chicken, pork or beef)
- seasoning
- 1 tbsp smoked paprika
- 2 tsp sea salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp ground garlic
- 1/2 tsp dried oregano
- optional additions for topping
- avocado
- green onions
- cilantro
- fresh lime juice
Preparation
Combine seasoning ingredients in a small bowl
Coat the outside of the pork shoulder with the seasoning, reserving 2 tbsp to be added to the soup later
In a slow cooker, add all the vegetables, canned ingredients, 4 cups of broth and reserved seasoning
Stir to combine
Place the pork shoulder into the slow cooker and submerge it in the broth
Add more broth as needed to fully cover the pork shoulder
Place the lid on the slow cooker and cook on low for 9-10 hours (about 8 hours for bone-less)
The pork shoulder is ready when it pulls apart easily
When fully cooked, remove the pork shoulder and place it on a cutting board
Shred the pork using two forks and place the shredded pork back into the soup
Discard the bone if there is one
Serve warm, and top each bowl with avocado, cilantro and/or sliced green onions, and a fresh squeeze of lime