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Slow Cooker Pork and Split Pea Soup
A split pea and vegetable soup slow cooked with bone-in pork shoulder.
servings: 6
total time: 8 hours
recipe by: Frankie
Ingredients
- 2 tsp smoked paprika
- salt & black pepper
- 2 pounds bone-in pork shoulder
- 2 TBSP olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 3 medium garlic cloves, minced
- 2 TBSP soy sauce
- 6 cups water
- 1 pound split green peas, thoroughly rinsed
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Directions
- In a small bowl mix together the smoked paprika, 1 tsp salt, and 1/2 tsp black pepper then rub the spice mix all over the pork shoulder.
- Heat the oil in a dutch oven or large pot over medium-high heat.
- When the oil is hot, sear the pork shoulder until well browned on all sides, about 2 minutes per side.
- Transfer the seared pork to a large slow cooker then set aside.
- Keep the pot on the stove over medium-high heat and add the onion, carrots, and garlic then cook, stirring occasionally, for about 2 minutes.
- Stir the soy sauce and water in with the vegetables and use a wooden spoon or spatula to scrape anything stuck to the bottom.
- Stir in the split peas then transfer the contents of the pot into the slow cooker with the pork.
- Place the lid on the slow cooker and cook on LOW heat until the pork is tender and falls off the bone, about 7 hours.
- Remove the bone from the pork and discard then shred the pork using two forks.
- Stir the soup then taste and season with additional salt & pepper if needed.
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