SLOW-ROASTED PORK SHOULDER WITH MUSHROOM AND PECORINO BARLEY Stay cozy and comfortable this fall with this delicious pork, mushroom, and barley recipe from Chef Paul Lillakas! Are you looking for more recipe inspiration this month? Be sure to check out www.GoodinEveryGrain.ca where we highlight Ontario, grain-based recipes. Yield: 10 servings Prep time: 35 minutes Cook time: 5 hours INGREDIENTS: 7 lbs boneless pork shoulder roast, in two pieces 2 large, sweet onions, peeled and sliced into thick rounds 3 tbsp seasoned salt or preferred dry rub seasoning blend 1 cup water 2 tbsp olive oil 10 cremini mushrooms, halved and sliced 1 sweet onion, diced 2 cups pearled barley 5 cups vegetable broth (see tip) 1 tsp dried thyme ½ tsp freshly ground black pepper 1 tsp sea salt 4 cups baby spinach 1 cup finely grated pecorino or asiago cheese GOOD IN EVERY GRAIN 34 ONTARIO GRAIN FARMER www.GoodinEveryGrain.ca DIRECTIONS: 1. Preheat oven to 350 ° F. 2. Lay onion rounds cut side down in the bottom of a large Dutch oven. Season pork all over with your preferred seasoning blend. Lay pork atop onions. Add water. Place lid on top and roast until pork is tender and pulls apart easily, about four hours. Remove lid and continue to roast until pork is crispy on top, about 10 minutes more. 3. Approximately 45 minutes before the pork is ready, heat olive oil in a large pot over medium heat. Add mushrooms. Cook, stirring occasionally until mushrooms are browned, about six to eight minutes. Add onion and barley. Cook, stirring frequently, for an additional two minutes. Add broth, thyme and pepper. Bring to a boil, stirring; reduce heat to low and cover. Simmer until barley is softened with a slight chewiness, about 35-40 minutes. Stir in spinach until wilted. Stir in cheese. Taste and add salt (if desired). Thin with water (if needed). 4. Serve barley topped with pieces of roasted pork on top. Refrigerate leftovers for up to five days or freeze for up to three months.
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