Ever have too much pulled pork? (Like that’s a bad thing) Every time I make pulled pork, I have tons of leftovers. I love to make enchiladas with them with homemade red sauce. They are so delightful!
Recently, there was a super special at the grocery store and I purchased an 8 pound pork shoulder roast for just over $4! It was an amazing buy but needless to say, I had tons of leftovers! More than usual was eaten the first go around because I smoked the roast and it was super yummy! But, I still had plenty to use for another 1 or 2 recipes.
I love soup because it gives me plenty of cooking options. I can cook it quickly on the stovetop or in the oven in my Dutch oven. Or if I’m going to be busy all day, I’ll put it in the crockpot (slow cooker) for low and slow cooking. For many years, the crockpot was my best friend. My teenage daughters were born 11 months apart and I was so busy that we were lucky to have a home cooked anything. If you are a super busy person, I strongly recommend a slow cooker. Here’s a great one that is big enough for a 9 x 5 inch bread loaf pan: 5 quart slow cooker. It comes with an adorable red carrier as well. Yes, I did write bread loaf pan. Haven’t tried bread in a crockpot? It’s super fun and doesn’t heat up your whole house.(Here’s one of my recipes for you to try: Bread)
Related to this topic, Instructables currently has a slow cooker recipe contest. I thought to myself, I can do this all day. The hardest decision will be which of my 4 crockpots to use. Ha! Check out their website if you are interested; it’s a pretty fun site to look at. If you see any posts under the name, ButterMyBiscuits, that’s me.
Anyway, I decided to create a soup with some of the leftover pulled pork because you don’t see a lot of soups with leftover pulled pork. I also had some lovely red potatoes on hand and potatoes in soup are amazing! The recipe came together easily and the results were next level tasty. I’m including the Dutch oven directions but you could also use a slow cooker on low for 6-8 hours or high for 3-4 hours.
3 tablespoons unsalted butter
1/3 cup all purpose flour
14.5 ounce can of beef broth
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 15 ounce cans sliced white potatoes
3 cups pulled pork (smoked is very good but can be optional)
1 cup shredded Colby and Monterey Jack cheese
1. Preheat oven to 350 degrees Fahrenheit.
2. In a Dutch oven on medium high heat on the stovetop, melt butter.
3. Add flour and stir for 3 minutes.
4. Slowly pour in broth while stirring. Make sure to break up any lumps.
5. Add in mustard, garlic, and onion powders and salt. Stir.
6. Stir in pork, potatoes (undrained), and cheese.
7. Cover with a lid and place on the middle rack in the oven for 45 minutes. Stir before serving. Enjoy!