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Pork and Apple Soup with Bacon
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Rich, delicious soup of seared pork roast, caramelized onions, roasted apples, garlic, and bacon.
Course: Dinner
Cuisine: Soup
Servings: 6 -8
Author: Emily
  • 4 slices of thick-cut bacon chopped
  • 2 Granny Smith apples cored, peeled, and chopped
  • 2 medium onions sliced
  • 3-4 garlic cloves mined
  • 2-3 lb pork shoulder roast
  • 64 oz chicken or vegetable broth
  • 1 tsp ground fennel
  • 1/4 tsp pepper
  • 2 bay leaves
  • 1/4 tsp red pepper flakes optional
  • Salt to taste
  1. Heat a large stock pot or Dutch oven over medium high heat.
  2. Place chopped bacon in Dutch oven and cook until lightly browned, stirring occasionally, about 5 minutes. Reduce heat to medium.
  3. Add sliced onions and chopped apple to the pot with the bacon and sauté for approximately 5 minutes. Then add garlic.
  4. Nestle roast in the pot with the bacon, onions, apples, and garlic. Brown roast evenly on all sides, turning every 2-3 minutes.
  5. Once roast is browned, add 64 oz of chicken broth. Scrape the bottom of the pan to loosen any browned bits of bacon.
  6. Next add seasonings, except salt.
  7. Reduce heat to low-medium and cover. Let soup simmer for 30 minutes, until pork roast is cooked through.
  8. When pork roast is cooked through (internal temp of at least 145 degrees if you're into that), remove the roast from the soup and shred or roughly chop the meat. Return the roast to the soup and stir to combine.
  9. Finally, add salt and any additional seasonings as needed. Remove bay leaves prior to serving.
  10. Enjoy.