Yesterday I made this soup out of the few things I have left in my freezer and pantry (trying to use up what I have on hand before going to the grocery store). Not only was this crock pot pork trinity soup delicious, but it was requested that I make this again….. how exciting!
This was a very hearty, brothy soup. It was definitely perfect for a cold, rainy winter evening. Here is how I did it:
- pork roast (I used a 1.66 lb shoulder cut roast – again, it’s what I had in the freezer – and by the way, we raise our own, that’s why the NOT FOR SALE on the paper)
- 1 medium onion, quartered, then quarters cut in half
- 1 small bell pepper, chopped in big chunks
- 1 – 14.5 ounce can of chicken broth
- 1 – 14.5 ounce can of tomatoes, I used stewed
- 1 1/2 teaspoon of apple cider vinegar
- 2 teaspoons of worcestershire sauce
- 1 Tablespoon of hot sauce, optional
- 2 teaspoons of garlic powder
- 1 1/2 teaspoons of cumin
Place the roast in a 3 quart crock pot. Add the remaining ingredients and cook on low for 7 – 8 hours or on high for 3 – 4 hours.
Remove the roast and cut into chuncks, shred with fork or slice with knife. Return the cut roast to the crock pot and cook an additional 30 minutes to an hour.
This was perfect served with yankee cornbread muffins.
This recipe shared at Recipe Swap Sundays.