Soup from leftover pork shoulder?
- smittys May 16, 2011 07:41 AM
Hi--I'm trying to figure out how to use a chunk of pork shoulder in my freezer. It's a chunk of bone with a bit of meat left on it. I originally roasted it with garlic, oregano and vinegar. I'd like to turn it into soup but I'm not sure how. I have lots of chicken stock, herbs, vegetables and beans. How would you do it? Thanks!
For some unknown reason, though we often make soup using ham bones, pork stock is not commonly made by American cooks. No reason not to. It sounds like you don't have enough pork for it to go solo, but it will be fine combined with chicken broth/stock. I would cook the meaty bone for a while in either plain water or with some herbs and aromatics, strain, then use that liquid to soak and cook my dried beans. Once they are nearly done, add chicken stock and fresh vegetables, the meat picked from the pork bone, and if you want more meat, some sliced kielbasa or ham.
I would use it to make ribollita out of it - sauté carrots, onions and garlic in olive oil and butter and then add your chicken stock, a can of crushed tomatoes and cooked beans along with the pork shoulder. Simmer for about 30 mins. remove the bone, take off the pork and add it back to the soup if it still tastes good. Add chopped cabbage and cook until tender. Salt & pepper to taste.
Serve soup over toasted bread rubbed with garlic (place at bottom of bowl). I like to add grated parmigiano reggiano and a swirl of olive oil infused with rosemary on top (nice touch from the Il Fornaio cookbook).
I'd treat it the way you'd treat a turkey rack after Thanksgiving.
I frequently use leftover pork in soup - we just finished up a black bean soup with some leftover BBQ'ed pork, and seasoned with plenty of cumin and, um, some other stuff (we made it a while ago and stashed some in the freezer. . . )
I also have started occasionally tossing random pork shoulder bones in with my chicken stock.