Savory Pulled Pork and Potato Leek Soup


  • 2 lbs. Pork Shoulder
  • Salt and Pepper
  • ½ Yellow Onion
  • 2-3 Garlic Cloves, sliced
  • 2 Tbsp. Red Wine Vinegar
  • ¼ C. Chicken Broth
  • 4 Sprigs Rosemary, plus more for garnish
  • 24 oz. Boulder Organic Potato Leek Soup


  1. Place the onions, garlic and rosemary into the slow cooker.
  2. Season the pork shoulder with salt and pepper before placing it in the slow cooker (on top of the onions, garlic and rosemary).
  3. Whisk together the vinegar and chicken broth. Pour the mixture over the pork.
  4. Slow cook the pork on a standard setting for 4-6 hours.
  5. Transfer the pork to a large bowl.
  6. Discard the rosemary sprigs.
  7. Using forks, shred the pork and return it to the slow cooker.
  8. Serve on top of warm bowls of Potato Leek Soup with a fresh rosemary garnish.
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