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.