Warm everyone up with this hearty pearl barley dish. Loaded with veggies, pulled pork and olives, it’s sure to be a hit at the dinner table.
Serves88
Cook time6 hr 10 mins6 hour 10 minutes
Prep time15 mins15 minutes
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.
Step 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.
Step 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.
Step 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.
