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Roast pork with winter vegetables and barley

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This Roast pork recipe is a hearty classic you can't go wrong with. This warming meal is sure to fill you up.

  • Serves4
  • Cook time3 hour
  • Prep time10 minutes
Roast pork with winter vegetables and barley

Ingredients

  • 2kg Coles Australian Pork Shoulder Roast Boneless
  • 1 tbs olive oil
  • 2 tsp sea salt flakes
  • 1 cup (200g) pearl barley, rinsed, drained
  • 2 leeks, coarsely chopped
  • 4 parsnips, halved lengthways
  • 2 carrots, quartered lengthways
  • 4 cups (1L) chicken stock
  • 1 cup (250ml) dry white wine
  • 4 rosemary sprigs
  • 1/2 bunch silverbeet, shredded
  • Coles Bakery Stone Baked White Sourdough Vienna, to serve

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

  1. Step 1

    Preheat oven 240°C. Place the pork on a clean work surface. Rub the pork all over with oil and salt. Place in a large roasting pan. Roast for 30 mins. Reduce oven temp to 160°C.

  2. Step 2

    Arrange the barley, leek, parsnip and carrot around the pork in the pan. Pour in stock and wine. Top with rosemary. Cover tightly with foil and roast for 2 hours.

  3. Step 3

    Increase oven to 180°C and roast for a further 30 mins or until the pork is golden brown and barley is tender, adding the silverbeet for the last 5 mins of cooking time.

  4. Step 4

    Thickly slice the pork. Serve with the vegetable mixture and bread.

Roast pork with winter vegetables and barley

Roast pork with winter vegetables and barley
  • Serves4
  • Cook time3 hour
  • Prep time10 minutes
Ingredients
  • 2kg Coles Australian Pork Shoulder Roast Boneless
  • 1 tbs olive oil
  • 2 tsp sea salt flakes
  • 1 cup (200g) pearl barley, rinsed, drained
  • 2 leeks, coarsely chopped
  • 4 parsnips, halved lengthways
  • 2 carrots, quartered lengthways
  • 4 cups (1L) chicken stock
  • 1 cup (250ml) dry white wine
  • 4 rosemary sprigs
  • 1/2 bunch silverbeet, shredded
  • Coles Bakery Stone Baked White Sourdough Vienna, to serve
    Description

    This Roast pork recipe is a hearty classic you can't go wrong with. This warming meal is sure to fill you up.

    Method

    1. Step 1

      Preheat oven 240°C. Place the pork on a clean work surface. Rub the pork all over with oil and salt. Place in a large roasting pan. Roast for 30 mins. Reduce oven temp to 160°C.

    2. Step 2

      Arrange the barley, leek, parsnip and carrot around the pork in the pan. Pour in stock and wine. Top with rosemary. Cover tightly with foil and roast for 2 hours.

    3. Step 3

      Increase oven to 180°C and roast for a further 30 mins or until the pork is golden brown and barley is tender, adding the silverbeet for the last 5 mins of cooking time.

    4. Step 4

      Thickly slice the pork. Serve with the vegetable mixture and bread.