Step 1

Start with the pulled pork. Preheat the oven to 150°C/300°F. Heat the oil in a large oven-proof pan on a high heat. Season the pork with the salt and pepper and place the pork in the pan. Brown on all sides (this should take about 15 minutes altogether).

Step 2

Add the carrots, onion, celery, garlic and stock. Bring to the boil, then turn off the heat and place a lid on the pan. Transfer to the oven and cook for 3 ½ - 4 hours, checking 2 or 3 times during cooking. Top up with boiling water if the liquid level reduces by more than a half.

Step 3

Once the pork has cooked, leave to cool. Drain the liquid, reserving the stock (discard the vegetables). Allow the stock to cool, then refrigerate. Once chilled, the fat will form a solid layer at the top. You can discard this layer of fat, or use for another dish.

Step 4

Place the pork on a chopping board. Remove and discard the skin. Shred the meat using two forks, removing any excess fat that may be remaining.

Step 5

Now make the soup. Heat the oil in a large pan. Add the onion and cook for 5 minutes on a medium heat until softened. Add the yellow pepper, tomato puree, chilli powder, paprika and cumin. Heat through for 3 minutes, stirring to coat the vegetables. Add the tinned tomatoes, honey and the reserved pork stock. Bring to the boil, then simmer for 15 minutes.

Step 6

Add in the pinto beans, cannellini beans and the pulled pork. Heat on high for 6-7 minutes until heated through. Stir in the kale and cook for a further minute until wilted, then serve.