We make pulled pork fairly often, and when I smoke a pork butt I usually end up with plenty of leftovers. Rather than repeating the same pulled pork sandwich, this Traeger Pulled Pork Tortilla Soup is a simple, flavorful way to transform smoked pulled pork into a whole new meal. It’s quick enough for a weeknight but tasty enough to serve to guests.
Smoked Traeger Pulled Pork Tortilla Soup
This recipe makes excellent use of leftover pulled pork, turning smoky meat into a bright, slightly spicy tortilla soup. The base is simple—chicken broth, a touch of hot sauce, Mexican oregano, onion, and jalapeño—while the pulled pork adds depth and richness. Top it with grilling cheese or shredded cheese, tortilla chips or strips, cilantro, and serve with warm flour tortillas and sour cream for a comforting bowl that highlights the smoked pork.
Recipe Shopping List
You probably have most of these ingredients if you smoked a pork shoulder recently. For exact quantities, see the recipe card below.
- Smoked pulled pork
- Chicken broth
- Tapatio or another hot sauce
- Mexican oregano
- Onion
- Jalapeño peppers
- Grilling cheese or shredded cheese
- Flour tortillas
- Tortilla chips
- Cilantro
How To Make This Recipe
Below is a clear overview of the cooking process so you know what to expect. The full recipe with ingredient amounts and nutrition information follows.
- Combine and simmer – In a medium to large stockpot, combine the pulled pork, chicken broth, hot sauce, diced onion, Mexican oregano, and sliced jalapeño. Bring to a gentle simmer and cook 20–30 minutes to let the flavors meld and the vegetables soften.
- Prepare the cheese – If using grilling cheese, sear or grill it briefly and cut into bite-sized pieces. If you prefer shredded cheese, have it ready to sprinkle on top.
- Serve and garnish – Ladle the soup into bowls and top with pieces of grilling cheese or a generous sprinkle of shredded cheese. Add crumbled tortilla chips or warm tortilla strips and finish with chopped cilantro. Offer sour cream, extra hot sauce, and warm flour tortillas on the side.
Recipe FAQ
Store the soup covered in the refrigerator for up to 3–4 days. Keeping it in the Dutch oven or an airtight container preserves flavor. If you plan to freeze, remove any delicate garnishes like tortilla chips and cilantro first.
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. The microwave also works well for individual portions; cover loosely to prevent splatters and reheat in short intervals, stirring between each until evenly hot.
Leftover smoked pulled pork is versatile: use it for sandwiches, sliders, enchiladas, baked beans, nachos, tacos, or mixed into casseroles. It freezes well in portions for quick meals later in the month.
Other Recipes Using Pulled Pork
- Smoked Pulled Pork Sliders
- Smoked Pulled Pork Enchiladas
- Shortcut Smoked Pulled Pork (pressure cooker method)
- Pellet grill pork recipes collection
Traeger Pulled Pork Tortilla Soup
This easy Pulled Pork Tortilla Soup uses leftover smoked pork and comes together quickly on the stovetop. It’s an excellent way to stretch smoked meat into a weeknight meal with bold flavors, bright garnishes, and satisfying texture from chips or grilled cheese.
10 minutes
1 hour
1 hour 10 minutes
Ingredients
- 2 pounds shredded smoked pork
- 8 cups chicken broth
- 1 ½ teaspoons Tapatio (or favorite hot sauce)
- 2 teaspoons Mexican oregano, separated
- 1/8 cup finely diced onion
- 2 jalapeño peppers, sliced (seeded for less heat)
- 6 ounces grilling cheese (or shredded cheese)
- 12 small flour tortillas
- 1 bag tortilla chips
- 1 tablespoon chopped cilantro
Instructions
- In a medium to large stock pot, combine the shredded smoked pork, chicken broth, Tapatio, 1 teaspoon Mexican oregano, diced onion, and sliced jalapeños. Bring to a gentle simmer over medium heat.
- Simmer for 20–30 minutes, stirring occasionally, until the onions and jalapeños are tender and the flavors have melded. Taste and adjust seasoning, adding more hot sauce or oregano as desired.
- While the soup simmers, prepare your cheese. If using grilling cheese, sear it in a hot skillet until golden and cut into bite-sized pieces. If using shredded cheese, simply have it ready for topping.
- To serve, ladle the hot soup into bowls. Top each bowl with pieces of grilled cheese or a generous sprinkle of shredded cheese. Add crushed tortilla chips or warm tortilla strips for crunch, and finish with chopped cilantro.
- Offer warm flour tortillas, extra hot sauce, and sour cream on the side so everyone can customize their bowl.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving (estimate):
Calories: 985
Total Fat: 45g
Saturated Fat: 16g
Trans Fat: 1g
Unsaturated Fat: 25g
Cholesterol: 168mg
Sodium: 2120mg
Carbohydrates: 82g
Fiber: 6g
Sugar: 2g
Protein: 60g
Nutrition data provided here is only an estimate.