alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Pulled Pork with Olives & Pearl Barley

Home  >  Inspire & Create  >  Winter Warmers  >  Pulled Pork with Olives & Pearl Barley


RECIPE

Pulled Pork with Olives & Pearl Barley

Prep

15 mins


Cooking

6 h 10 mins


Difficulty

Easy


Serves

8

Choc-Strawberry Bread & Butter Pudding Cake

Ingredients

  • 1 tbs extra virgin olive oil
  • 1.8kg Coles Australian Pork Shoulder Roast Boneless
  • 2 brown onions, coarsely chopped
  • 4 garlic cloves, crushed
  • 1 carrot, peeled, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 3 cups (750ml) salt-reduced chicken stock
  • 400g can diced tomatoes
  • 1 cup (200g) pearl barley
  • 1/4 cup (70g) tomato paste
  • 100g pitted Sicilian olives, coarsely chopped
  • 50g pitted kalamata olives, coarsely chopped
  • 1 tsp red wine vinegar
  • 120g pkt Coles Australian Baby Spinach
  • 1/2 bunch dill, sprigs picked

Method

  1. Heat the oil in a large frying pan over high heat. Remove the string from the pork. Season. Add to the pan and cook for 2-3 mins each side or until browned all over. Transfer the pork to a slow cooker.
  2. Add the onion, garlic, carrot, celery, stock, diced tomato, pearl barley and tomato paste to the pork in the slow cooker. Cover and cook for 6 hours on high (or 8 hours on low) or until the pork is very tender and the mixture thickens. Transfer the pork to a heatproof bowl.
  3. Add the combined olives and the vinegar to the barley mixture in the slow cooker and stir to combine. Stir in the spinach and half the dill.
  4. Use 2 forks to coarsely shred the pork. Divide the spinach mixture evenly among serving bowls. Top with pork and sprinkle with the remaining dill.