Slow Cooked Pulled Pork Split Pea Soup

This slow cooked pulled pork split pea soup is a hearty and comforting dish that is perfect for chilly nights. It combines the smoky and tender flavors of pulled pork with the creamy and earthy taste of split peas. The slow cooking process allows the flavors to meld together beautifully, resulting in a satisfying and nutritious meal. Serve it with a crusty bread or cornbread for a complete and filling dinner.

Ingredients

• 2 pounds boneless pork shoulder
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound split peas, rinsed
• 8 cups chicken or vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Heat olive oil in a large skillet over medium-high heat. Season the pork shoulder with salt and pepper, then sear it in the skillet until browned on all sides. Transfer the pork to a slow cooker.
2. In the same skillet, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes. Transfer the vegetable mixture to the slow cooker with the pork.
3. Add the split peas, chicken or vegetable broth, bay leaves, dried thyme, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or high for 4-5 hours, or until the pork is very tender and the split peas are fully cooked.
5. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir it into the soup.
6. Taste and adjust the seasoning with salt and pepper, if needed.
7. Serve the pulled pork split pea soup hot, garnished with fresh herbs if desired.

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