We tend to associate pulled pork with Southern-style barbecue. But for this hearty fall soup, we decided to take our favorite moist and tender pork in a decidedly Japanese direction.
We started by marinating medallions of pork tenderloin in garlic and oil. Time is your friend here, so don’t hesitate to let it go overnight. Then we saute onions and shiitake mushrooms until brown, and bring that and the pork to a simmer in chicken broth. Once the pork is tender, we use forks to pull it into delicious strands.
Add some fresh ginger and soba noodles and you have a fresh, warming take on pulled pork.