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This recipe is very easy

Boneless Pork Butt Soup + Cajun-Style Rack of Pork

5 hours / 45 min Cook time 15 minutes Prep time 4 per recipe servings



Boneless pork butt soup

Cajun-style rack of pork


On the stove

For the boneless pork butt soup

  1. In a bowl, mix the garlic, onions, mustard, soy sauce, brown sugar, thyme and white wine. Divide sauce equally into two bowls.
  2. On the stove, place the boneless butt in a pot and coat with half the sauce, set aside the other half for the rack of pork, then add broth, cover and simmer over low heat for 5 hours. Add liquid as needed while cooking.
  3. Remove meat from pot. Shred the meat with a fork. Reserve about 1 L (4 cups) of shredded meat to prepare the soup, then store any excess in the refrigerator.
  4. Return remaining meat to the pot, along with cooked pasta, peas, lemon juice and Parmesan. Season to taste.
  5. Serve with croutons.

In The Oven

For the Cajun-style rack of pork

  1. Place oven rack in middle position and preheat oven to 200 °C (400 °F).
  2. Place the rack of pork in a roasting pan. Brush meat with honey, then add Cajun spices.
  3. Add remaining sauce, baby potatoes, cauliflower, olive oil, salt, pepper and cook for 45 minutes.

Nutritional value (per serving of the boneless pork butt soup/of the Cajun-style rack of pork)

  • 824 / 744 calories
  • 58 g / 48 g of protein
  • 25 g / 26 g of fat
  • 78 g / 87 g of carbohydrates
  • 10 g / 6 g of fibre
  • 18 g / 30 g of sugar
  • 1293 mg / 1657 mg of sodium
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