A couple of weeks ago, the boys parents were over, and they brought us a Boston Pork Butt that we had at their house in their freezer. Since we have such a small freezer, I knew I would have to thaw it and make it the next day. I decided to put it in the crock-pot that Monday and we had BBQ pulled pork sandwiches with beans and coleslaw. A good BBQ picnic meal, but we had a TON of pork leftover. I had stumbled across this recipe for BBQ Chicken Pizza Soup and decided I could put my own spin on it and use the pork. Well it was by far one of my favorite things that I have made in a LONG time!
I started with sauteing two onions and minced garlic in some olive oil,
I added two cans of corn with peppers (drained), two cans of seasoned black beans (not drained), two cans of diced green chiles.
I then added a ton of the shredded pork, 24 oz of beef broth, 1/4 C. of BBQ sauce and let it simmer.
The recipe said to add a TON of fresh cilantro, but while I LOVE it, someone hates it. So I served it on top as a garnish with a dollop of sour cream.
I am not the biggest fan of leftovers, and usually get bored with things, especially since there are only two of us, and sometimes it feels like forever before we can finish something. But this is one dish that I was super sad to see the end of. I could eat this every day I bet. We both just loved it and it was so easy and a great way to use the extra shredded pork. I think I would even make sure that I had extra shredded pork next time just so that I will have enough to make this again!