Savory Pulled Pork Vegetable Soup

Here’s my go-to pulled pork vegetable soup recipe, packed with tender shredded pork, seasonal vegetables, and a rich broth that brings everything together perfectly.

This soup has become our family’s favorite way to use leftover pulled pork, especially during the colder months. I always make a big batch because everyone asks for seconds, and honestly, it tastes even better the next day for lunch.

What Kind of Pulled Pork Should I Use?

For this soup, you can use either freshly made pulled pork or leftover pulled pork from your last barbecue – both work great! If you’re starting from scratch, shoulder (also called Boston butt) is your best bet since it has the right amount of fat to keep the meat tender and flavorful in the soup. Already have some takeout pulled pork from your favorite barbecue joint? That’ll work perfectly too. Just make sure your pulled pork isn’t heavily sauced, as this can change the flavor profile of your soup – meat with a basic smoke or dry rub seasoning is ideal. If your pulled pork is very saucy, you might want to give it a quick rinse before adding it to the soup.

Options for Substitutions

This soup recipe is super flexible and easy to adapt with what you have on hand:

• Pulled pork: Already cooked chicken, turkey, or even ground beef can work instead of pulled pork. If using ground beef, brown it first before adding to the soup.
• Frozen mixed veggies: Fresh vegetables work great too – just chop them into bite-sized pieces. You can use any mix you like: carrots, peas, corn, green beans, or whatever’s in your fridge.
• Creamed corn: If you don’t have creamed corn, use regular canned corn and add a splash of heavy cream or half-and-half for richness. You can also blend half of regular corn to create a creamy texture.
• Rotel tomatoes: Regular diced tomatoes plus a small can of diced green chilies work just as well. Or use regular diced tomatoes and add some extra chili powder for heat.
• Quick-cooking brown rice: White rice, small pasta like orzo, or even quinoa can replace the brown rice. Just adjust cooking time according to package instructions – quinoa typically needs 15 minutes, while orzo needs about 8-10 minutes.
• Chicken stock: Vegetable stock or even water with extra bouillon will work fine. If using water, you might want to add a bit more seasoning to make up for the lost flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pulled pork soup is adding the rice too early, which can turn it mushy and absorb too much of your flavorful broth – instead, add it during the last 20-25 minutes of cooking time. Another common error is dumping in all the seasonings at once; start with half the recommended amounts and adjust gradually, since the pulled pork already brings its own smoky flavors and salt content to the dish. To prevent your vegetables from becoming too soft and losing their texture, avoid overcooking them – frozen veggies only need enough time to heat through, about 10-15 minutes at the end of cooking. For the best flavor development, let the soup simmer for at least 30 minutes before adding the rice and vegetables, allowing the pulled pork to release its smoky goodness into the broth.

What to Serve With Pulled Pork Soup?

This hearty soup already has lots going on with the smoky pulled pork and veggies, so keep the sides simple and comforting! A piece of warm cornbread is perfect for soaking up the flavorful broth – I like mine with a little honey butter spread on top. For extra crunch, try adding some tortilla strips or corn chips on the side, which are great for scooping or crumbling right into the soup. If you want to round out the meal with something fresh, a simple coleslaw or crisp green salad with ranch dressing helps balance out the rich, smoky flavors of the soup.

Storage Instructions

Keep Fresh: This hearty pulled pork soup is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything mingles together. Just note that the rice might absorb more liquid as it sits.

Freeze: Want to save some for later? Let the soup cool completely, then portion it into freezer-safe containers or bags. It’ll keep nicely in the freezer for up to 3 months. Pro tip: if you’re planning to freeze, consider leaving out the rice and adding fresh rice when you reheat – this prevents it from getting too mushy.

Reheat: To warm up your soup, simply heat it on the stovetop over medium-low heat, stirring occasionally. Or pop it in the microwave in 1-minute intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of chicken broth to thin it out to your liking.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 120-130 g
• Fat: 70-80 g
• Carbohydrates: 200-220 g

Ingredients

• 1 pound smoked pulled pork
• 3 cups of frozen mixed veggies
• 4 cups reduced-sodium chicken stock
• 1 can (15 oz) creamed corn
• 1 can (10 oz) rotel diced tomatoes with green chilies, including liquid
• 1 can (15 oz) stewed tomatoes, including liquid
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon salt (adjust to taste)
• 1 cup quick-cooking brown rice

Step 1: Combine Ingredients and Bring to a Boil

Place all of the ingredients except for the brown rice into a Dutch Oven.

This can include vegetables, proteins, seasonings, and liquids of your choice.

Once everything is in the pot, bring the mixture to a boil over medium-high heat.

Step 2: Simmer the Mixture

After reaching a boil, reduce the heat to low to bring the mixture to a gentle simmer.

Cover the Dutch Oven with a lid and let it cook for 15 minutes.

This allows the flavors to meld and develop.

Step 3: Add the Brown Rice and Final Cook

Once the initial simmering time is complete, add instant brown rice to the Dutch Oven.

Stir to incorporate, then cover the pot again.

Continue to simmer for an additional 10 minutes, or until the rice is fully cooked and has absorbed the flavors of the other ingredients.

Step 4: Serve

After cooking, remove the Dutch Oven from heat and let it rest for a few minutes.

Then, serve your flavorful, hearty dish directly from the pot.

Enjoy your meal and the delightful combination of tastes!