OK, so it’s a bit of a play on words with the title…This is a Barbecue flavored Pork Soup (using Arby’s sauce packets, in particular) that ended up having X3 kinds of noodles, or “cubed”…also the pork was cut into cubes…
This soup concept began when my husband grilled up a large packet of Sam’s pork “chops”. He said that Sam’s usually packages a couple different cuts of pork in those large shrink wrapped packages. There must have been about a dozen “chops” that he seasoned thoroughly & grilled to perfection. I saved everybody’s bones, trimmings, & sauce leavings & rinsed all into the soup pot. The pot was filled with pasta water saved from a previous meal. I also generously trimmed the bones & fat off the remaining “chops”, leaving boneless “lean” meat for another meal, & all the bones & trimmings went into the soup pot. This concoction was simmered for a couple hours, the solids were removed & the stock & solids were chilled down separately for soup completion on another day.
In the meantime, I hid the leftover corn from one meal & “stole” some leftover noodles from a couple different meals to add into the pot. I also saved some further pasta water & used it to rinse out a macaroni & cheese pot & added this to the chilled “soup” stock.
On soup making day the soup pot was put on & vigorously boiled with the lid ajar to allow the stock to reduce a bit. Before heating I skimmed most of the hardened fat from the surface & added it to a frying pan on another stove burner. I brought this pork fat to medium heat & added some baby carrots that had been quartered lengthwise, somewhat akin to julienning. The carrots were fried up for a few minutes & then added to the boiling soup pot.
In the meantime I cut a large potato, leaving the skin on, into roughly half inch cubes. This was added into the frying pan. I chopped up a large onion into medium pieces & added it on top of the potato. These I sprinkled generously with garlic salt then also added some smashed, chopped garlic. After stirring this up to even out the cooking I poured the leftover corn over the top, covered the frying pan & reduced the heat, periodically stirring up these veggies.
Turning attention to the reserved meat I pretty meticulously picked through the scraps & got as much of the meat as I could off the bones & trimmed off the fat. Some of the bones & scraps went to the patiently but enthusiastically waiting dog. The rest of the bones & scraps went into a ziploc back & into the fridge for another day. We don’t want to upset the dog’s system with too much goodness at one time.
After checking on & stirring up the veggies, oh & adding the picked, chopped pork into the frying pan in batches, it was time to season the broth. We had a plethora of Arby’s sauce packets stashed in a couple places in the kitchen so those were the first in the pot. Their were roughly a dozen packets each of both Arby’s Sauce & Horsey Sauce which I decanted into the broth. Then there was a lot of seasoning to taste using Lowrey’s Seasoning Salt, Tennessee Whiskey Chicken Rub, Garlic Salt, Blackened Seasoning, & Freshly Ground Black Pepper. I poured in some juice from a pepperoncini jar & some Sweet Baby Ray’s Barbecue sauce.
The solids in the frying pan were then put into the soup pot. At this point the corn had developed a pretty dark cast in a lot of places, which actually ended up enhancing the soup flavor a bit. I kept adjusting the seasonings until the stock tasted pretty good, without getting it overly salty. My son has blood pressure issues & we tend to over salt things around here. The final step was adding some egg noodles into the pot, setting the timer for their cooking length, stirring periodically, & when the timer went off serving up some cups of soup with crushed crackers.
We were fairly thin on veggies around the house or I might have put a couple more things into the pot. I’d wanted to add like some canned northern or pinto beans & perhaps some crushed tomatoes or tomato soup. I’d also considered adding some of the ketchup packets that we have laying around, but ultimately the flavor was fine as it was.
Everyone in the family enjoyed this version of Pork Soup except for my husband not quite so much. My son Brandon reminded me that this soup concoction was slightly similar to another pot of soup I’d made over the summer. That soup was taken up North to my parent’s Cottage & augmented on site. There I’d found some dried apricots which I finely chopped into the pot & also added some lentils. The major faux pas though was adding some overly generous splashes of cider vinegar. This gave the soup a seriously vinegary flavor, we dubbed it “vinegar soup”, & tormented my husband who bravely choked it down sitting across from Brandon at the table. The faces he made have become the stuff of legendary lore with our family! Apparently this current soup version is too similar to that “vinegar soup” experiment for Michael to fully enjoy! C’est la vie!!!
Arby-Quebed Pork Soup
- Pork chops, bones, trimmings, & meat
- pasta or potato water or stock
- veggies of choice
- seasonings of choice
- noodles of choice
- Place meat, trimmings, bones, & stock or water in a large covered pot & boil
- Remove solids & chill stock & solids separately
- Skim fat from stock pot & put in frying pan
- Reheat stock while frying veggies of choice in pork fat
- Trim meat, cut into bite size pieces, & either fry with veggies or return to soup pot
- Share trimmings & bones with a grateful pet
- Add veggies (& meat) to broth
- Season to taste
- Add noodles & cook according to package directions
- Serve with crackers & extra seasoning at the table
Well, I hope this inspires you to your own culinary creativity with leavings of a hearty family meal of pork chops or other bone-in grilled meats. Enjoy! Blessings…