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Pulled Pork with Olives & Pearl Barley

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Pulled Pork with Olives & Pearl Barley


15 mins


6 h 10 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 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


  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.