Pulled Pork and Pineapple Soup

A little while back Andrew and I held Dueling Duleys “Barbeque Soup.” I was troubled having to narrow down the many styles of barbeque in order to enter a single recipe. In the end I decided to make two soup ideas but found that this recipe was a little less barbeque and a little more Chinese or Polynesian. However, it was my favorite entry between the two! I simply HAD to add it to the site.

Preparing for the duel I had the idea of a smokey soup in my head, but as I looked through pictures of typical barbeque meals I ran across pulled pork and pineapple. Just looking at the pictures made the flavor of pineapple water in my mouth. I pulled together the idea to pair some of the sweeter vegetables, roasted red peppers and Maui sweet onions, with slow roasted pulled pork and of course the pineapple. Then looking for something to give the soup a little more dimension and tang I stumbled across brown mustard seeds in the bulk herb display. Perfect! I really don’t like the flavor of yellow mustard but was pleasantly surprised with the much milder flavor of the brown mustard seeds. Last but not least, (and totally worth the extra trip to a more culturally diverse grocery store) was the absolute need for ham bouillon. That’s right, not beef, not pork; ham. Goya is one brand that makes ham bouillon. It would be found in the Hispanic section of a market along with many of their other products; beans, various pastes, and of course other types of bouillon.

So there you have it, the makings for Pulled Pork and Pineapple Soup. I truly hope you enjoy this soup as much as I do!

By:avduley
Serves: 6-8

Ingredients:

1 red pepper, roasted and chopped
1/2 of a small sweet onion, chopped
3/4 can pineapple chunks, chopped smaller
1 1/2 pound pork roast + drippings
2 cups of pineapple juice
2 packages of ham bullion
2 t of brown mustard seeds
4 cups of water

Directions:

Place the pork in a roasting pan. Add 1 cup of pineapple juice and 1/2 tablespoon of brown mustard seeds. Roast in the oven at 250 degrees for 3-4 hours for optimal tenderness.
When the meat is finished roasting and while it cools for handling prep the vegetables. Halve and seed the red pepper. Spray both sides of each half with cooking spray and place on a sheet pan. Roast under the broiler, turning once, until the ‘meat’ is soft and the skin loosens. This only takes about 5 minutes. Let cool, peel away skin, and chop. Chop the 1/2 onion. Chop each pineapple chunk in half.
Using two forks ‘pull’ the pork into shreds.
Add the shredded pork and drippings, the onion, pineapple, and red peppers, 1 cup of pineapple juice, 1/2 teaspoon of brown mustard, the ham bullion, and the water to a large pot. Bring to a boil and simmer for 10 minutes. ENJOY!