Pulled Pork Split Pea Soup
Yield: 10 servings
- 1 small Boston butt pork shoulder roast
- Cattleman’s Grill Steakhouse Seasoning
- 2 cups yellow onion, diced
- 1 cup carrot, peeled, diced
- 1 cup celery, diced
- 2 garlic cloves, minced
- 3 quarts chicken stock
- 1 lb (about 2 cups) split peas, rinsed
- 1 tbsp fresh thyme leaves
- 1/2 cup heavy cream
- Kosher salt & black pepper, to taste
- croutons, for garnish (optional)
- Mexican Crema, or sour cream, for garnish (optional)
Prepare the pork for pulled pork, seasoned with Cattleman’s Grill Steakhouse Seasoning. For more in-depth information on preparing pulled pork, check out our Pulled Pork Sandwich Recipe. After cooking, and before pulling the pork, drain the cooking liquid from the foil and reserve for the soup. This can be done a day ahead.
Preheat your Yoder Smokers YS480 Pellet Grill to 425ºF. Place a Lodge 7-Quart Dutch Oven inside to preheat, as well. When the pan is hot, add a little grapeseed oil. Then add the diced onion, carrots and celery (mirepoix). Sweat the veggies, occasionally stirring, until the onions are translucent, about 10 minutes. Stir in the garlic and thyme. Cook one minute longer. Then add the split peas, chicken stock and reserved cooking liquid from the pulled pork. Close the lid and cook until the peas are tender, about 1 hour and 45 minutes.
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Remove the soup from the cooker. Using an immersion blender, or working in batches in a blender, carefully blend the soup until it is relatively smooth. Stir in the cream and about 3 cups (20 oz) of pulled pork. Return the dutch oven to the cooker. Continue cooking until the soup and pork are both nice and hot. Taste and adjust the seasoning with salt and pepper as the pork warms.
There are several options for garnishing the soup. Croutons are a great idea. Mexican crema adds extra creaminess and is visually exciting. You can also pan fry some leftover pulled pork for a crispy pulled pork topping.