Making Shredded Pork Barbacoa means there is a lot of leftover marinade when the pork has cooked. I hate to throw it away because it makes a fantastic soup base. I froze the leftover marinade from the Pork Barbacoa a few weeks ago and used it tonight. Combined with potatoes and cauliflower, it makes a sweet, spicy soup that's easy to make. Makes 4 servings.
3 cups Pork Barbacoa Marinade
1 medium sized head of cauliflower, washed and chopped
6 baby new potatoes, washed and cubed
Garnish: shredded cheese, avocado
I had about three cups of leftover marinade in the freezer so I put it in a stock pot and heated it.
While the marinade was melting and then getting heated, I washed the vegetables and then cut them.
Once the marinade starts to simmer, add the vegetables.
Cover and simmer for 30 minutes until the potatoes are soft.
With a hand blender (if you have one) puree the bisque, otherwise you can use a blender and puree it in batches. Serve in a bowl and garnish.