smoky ham & bean soup
INGREDIENTS
1 1/2 Pound Pork Neck
To Taste salt and pepper
1 Large yellow onion, diced
As Needed olive oil
To Taste salt and pepper
2 Teaspoon hot sauce
2 Can Northwest Beans
1 Teaspoon cornstarch
1 Quart chicken stock
3 Slices bacon
1 Tablespoon parsley, chopped
PREPARATION
Steps
1
Start your Z Grill on Smoke.
2
Season pork neck with salt and pepper. Place pork on grill grate and smoke for 2 hours, or longer depending on smoke preference. Cool pork.
3
Over medium heat, add diced onions to large pot with oil or butter and caramelize onions. Season onions with salt and pepper.
4
After onions have caramelized, add pork neck, salt and hot sauce to the pot. Add enough water to cover all of the meat. Bring soup to a boil then drop to a simmer.
5
Let simmer for 3-4 hours with the lid off so some of the water evaporates. When it has simmered for 3 hours, pull out pork and cool. Once meat has cooled, pull meat off the bone and shred.
6
Add shredded pork back to the stock, along with Northwest beans and put back on medium heat.
7
Mix water and corn starch together then add to stock. Stir constantly, once it starts to thicken lower temperature. Garnish soup with chopped bacon and parsley. Serve, enjoy!