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Pork and Apple Soup with Bacon

Rich, delicious soup of seared pork roast, caramelized onions, roasted apples,
garlic, and bacon.

Servings: 6 -8

Author:

20

20

30

30

50

50

Course:

Dinner

Cuisine:

Soup

🧂 Ingredients

4 slices of thick-cut bacon

chopped
2 Granny Smith apples

cored, peeled, and chopped
2 medium onions

sliced
3-4 garlic cloves

mined
2-3 lb pork shoulder roast
64 oz chicken or vegetable broth
1 tsp ground fennel
1/4 tsp pepper
2 bay leaves
1/4 tsp red pepper flakes

optional
Salt to taste

Instructions

1 Heat a large stock pot or Dutch oven over medium high heat.
2 Place chopped bacon in Dutch oven and cook until lightly browned, stirring
occasionally, about 5 minutes. Reduce heat to medium.
3 Add sliced onions and chopped apple to the pot with the bacon and sauté for
approximately 5 minutes. Then add garlic.
4 Nestle roast in the pot with the bacon, onions, apples, and garlic. Brown roast
evenly on all sides, turning every 2-3 minutes.
5 Once roast is browned, add 64 oz of chicken broth. Scrape the bottom of the pan
to loosen any browned bits of bacon.
6 Next add seasonings, except salt.
7 Reduce heat to low-medium and cover. Let soup simmer for 30 minutes, until pork
roast is cooked through.
8 When pork roast is cooked through (internal temp of at least 145 degrees if
you're into that), remove the roast from the soup and shred or roughly chop the
meat. Return the roast to the soup and stir to combine.
9 Finally, add salt and any additional seasonings as needed. Remove bay leaves
prior to serving.
10 Enjoy.

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