For the pulled pork:

• 1 tbsp olive oil
• 1.85 kg (4 lbs) rolled pork shoulder fat and skin kept on
• ¼ tsp salt
• ¼ tsp pepper
• 2 carrots washed and chopped in half (no need to peel)
• 1 onion cut in half (no need to remove the skin)
• 1 stick of celery broken in half
• 2 cloves garlic chopped in half (no need to peel)
• 2 ½ liters (2/3 gallon) chicken or vegetable stock use water plus bouillon powder for gluten-free

Soup:

• 1 tbsp olive oil
• 1 onion peeled and chopped
• 1 yellow pepper deseeded and chopped
• 3 tbsp tomato puree paste for US
• ½ tsp chili powder
• 2 tsp paprika
• 1 tsp ground cumin
• 800 g (28 oz) tinned chopped tomatoes in juice
• 1 tbsp honey
• 400 g (14 oz tin) pinto beans drained and rinsed
• 400 g (14 oz tin) cannellini beans drained and rinsed
• 100 g (1 cup) kale tough stalks removed, washed and sliced

Instructions

• Start with the pulled pork. Preheat the oven to 150C/300F (fan). Heat the oil in a large oven-proof pan on a high heat. Season the pork with the salt and pepper and place the pork in the pan. Brown on all sides (this should take about 15 minutes altogether).
• 1 tbsp olive oil,1.85 kg (4 lbs) rolled pork shoulder,¼ tsp salt,¼ tsp pepper
• Add the carrots, onion, celery, garlic and stock. Bring to the boil, then turn off the heat and place a lid on the pan. Transfer to the oven and cook for 3 ½ – 4 hours, checking 2 or 3 times during cooking. Top up with boiling water if the liquid level reduces by more than a half.
• 2 carrots,1 onion,1 stick of celery,2 cloves garlic,2 ½ liters (2/3 gallon) chicken or vegetable stock.
• Once the pork has cooked, leave to cool. Drain the liquid, reserving the stock (discard the vegetables). Allow the stock to cool, then refrigerate. Once chilled, the fat will form a solid layer at the top. You can discard this layer of fat, or use for another dish.
• Place the pork on a chopping board. Remove and discard the skin. Shred the meat using two forks, removing any excess fat that may be remaining.
• Now make the soup. Heat the oil in a large pan. Add the onion and cook for 5 minutes on a medium heat until softened. Add the yellow pepper, tomato puree, chilli powder, paprika, and cumin. Heat through for 3 minutes, stirring to coat the vegetables. Add the tinned tomatoes, honey, and the reserved pork stock. Bring to the boil, then simmer for 15 minutes.
• 1 tbsp olive oil,1 onion,1 yellow pepper,3 tbsp tomato puree,½ tsp chilli powder,2 tsp paprika,1 tsp ground cumin,800 g (28 oz) tinned chopped tomatoes in juice,1 tbsp honey
• Add in the pinto beans, cannellini beans, and the pulled pork. Heat on high for 6-7 minutes until heated through. Stir in the kale and cook for a further minute until wilted, then serve.
• 400 g (14 oz tin) pinto beans,400 g (14 oz tin) cannellini beans,100 g (1 cup) kale.