Slow-cooked Pork with Barley

Ingredients

• 2 lbs (900g) pork shoulder, boneless and cubed 2 lbs (900g) pork shoulder, boneless and cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (200g) barley 1 cup (200g) barley
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 40g (Sugars: 3g)
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cubed pork, chopped onion, minced garlic, paprika, thyme, salt, and black pepper. Mix well to ensure the pork is evenly coated with the spices. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated pork and cook until browned on all sides, about 5 minutes.
3. 3.
   Add the barley to the pot and stir to coat it with the remaining spices and oil. Cook for an additional 2 minutes to lightly toast the barley.
4. 4.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork is tender and the barley is cooked through. Stir occasionally to prevent sticking.
5. 5.
   Once cooked, remove from heat and let it rest for a few minutes. Serve the Slow-cooked Pork with Barley hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Barley — Rinse the barley before using to remove any impurities. If you prefer a softer texture, you can soak the barley in water for 30 minutes before cooking.

Tips & Tricks

• For a smoky flavor, you can add a teaspoon of smoked paprika to the spice blend.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Slow-cooked Pork with Barley as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant red pork and golden barley to take center stage.