Split Pea Soup with Pork Shoulder

This is the perfect use of leftover pork shoulder, especially five-spice aromatic pork shoulder (which makes A LOT of pork), as well as any stock I may have previously made from pork or smoked chicken.

Split Pea Soup with Pork Shoulder
adapted from The New England Soup Factory Cookbook

Leftover roast pork shoulder (roughly 1/3 of the shoulder), including the bone

3 tbsps. butter
1 cup diced yellow onion (roughly 1/2 onion)
2 ribs celery, sliced
3 to 4 carrots, peeled and sliced
3 whole cloves garlic, peeled

4 cups pork stock or smoked chicken stock
2 cups regular chicken stock 
3/4 lb. dried yellow split peas
2 bay leaves
1/2 cup sherry

1 tbsp. balsamic vinegar
1 tbsp. Worcestershire sauce
1/2 c. sherry
2 tsps. kosher salt (to taste, depending on stock)

- Prep vegetables. Separate and shred pork from the bone (save any extra pork for future use).
- Melt butter in a stockpot over medium-low heat. Add onions, celery, carrots, and garlic and saute for 10 minutes.
- Add stock, pork bone, split peas, bay leaves, and 1/2 cup sherry. Bring to boil, then reduce to a simmer until peas are soft (at least 45 minutes).
- Remove pork bone and any large solid pieces that have come off. Remove from heat and puree with an immersion blender.
- Add vinegar, worcestershire sauce, sherry, and salt to taste. Add shredded pork and simmer together for at least 10 minutes, or over low heat until you are ready to eat. Adjust seasoning as needed.