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Pulled pork with olives and pearl barley recipe
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Prep Time:
15 minutes
Cook Time:
370 minutes
Total Time:
385 minutes
Succulent pulled pork with tangy olives and hearty barley, a comforting winter meal to satisfy and nourish.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1.8kg Pork Shoulder Roast Boneless
  • 2 brown onions, coarsely chopped
  • 4 garlic cloves, crushed
  • 1 carrot, peeled, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 750ml chicken stock
  • 400g can diced tomatoes
  • 200g pearl barley
  • 70g tomato paste
  • 100g pitted Sicilian olives, coarsely chopped
  • 50g pitted kalamata olives, coarsely chopped
  • 1 tsp red wine vinegar
  • 120g pkt Baby Spinach
  • 1/2 bunch dill, sprigs picked
Instructions:
  • In a large frying pan over high heat, heat oil. Remove string from pork, season it, then brown each side in the pan for 2-3 minutes. Transfer the pork to a slow cooker.
  • Combine the onion, garlic, carrot, celery, stock, diced tomato, pearl barley, and tomato paste with the pork in the slow cooker. Cook on high for 6 hours (or low for 8 hours) until the pork is tender and the mixture thickens. Transfer the pork to a heatproof bowl.
  • Combine the olives and vinegar with the barley in the slow cooker, then stir well. Add in the spinach and half of the dill, and give it a good mix.
  • Shred the pork using 2 forks. Divide the spinach mixture into serving bowls, top with the shredded pork, and sprinkle the remaining dill on top.

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