Idaho Pork Shoulder with Grain Pilaf
- Prep: 20 min
- Cook: 3–4 hours (pork), 1 hour (pilaf)
- Serves: 6 - 8
This hearty Idaho-inspired entrée showcases the state’s exceptional pork and grains. The slow-roasted pork shoulder pairs beautifully with a nutty wheat berry and pearl barley pilaf. Perfect for family dinners or entertaining guests, this recipe highlights the bounty of Idaho’s farms.
Categorized: Entrées
Ingredients
- 5 lb. Idaho pork shoulder, bone-in or boneless
- salt and pepper to taste
- 2 onions – Idaho
- 4 c. chicken or meat stock, or combination
- 3/4 c. wheat berries – Idaho
- 3/4 c. pearl barley – Idaho
- 3 bay leaves
- 1.5 lb. assorted Idaho stone fruit: peaches, plums, nectarines diced
- ½ c. sugar, approx.
- ½ c. cider or red wine vinegar, or combination to taste
- 1 Tbsp. mustard seeds
- 1 tsp. coriander seed
- 1/2 tsp. fennel seed
- 1/4 tsp. black peppercorns
- 2 Tbsp. fresh Italian parsley, chopped
Featured Idaho Produce
Steps
To Prepare Pork:
Preheat the oven to 325°F.
Season the pork shoulder generously with salt and pepper.
In a large oven-safe roasting pan, layer the sliced onions and place the pork on top.
Pour the stock around the pork (not over it) to keep the onions submerged and add moisture.
Cover with foil and roast for 3–4 hours, until the pork is tender and easily pulls apart with a fork.
Remove from oven and let rest 10–15 minutes before slicing or shredding.
Prepare the Wheat Berry-Barley Pilaf:
Rinse wheat berries and barley under cold water.
In a medium saucepan, combine wheat berries, barley, stock, and bay leaves.
Bring to a boil, then reduce heat and simmer, covered, for 50–60 minutes, until grains are tender and liquid is absorbed.
Remove bay leaves, season with salt and pepper, and stir in chopped parsley before serving.
