Pork Shoulder with Grain Pilaf and Stone Fruit Relish



  • 5 lb. pork shoulder, bone-in or boneless - Independent Meats/Falls Brand in Twin Falls
  • salt and pepper to taste
  • 2 onions - Idaho Onion Committee
  • 4 c. chicken or meat stock, or combination
  • 3/4 c. wheat berries - Bid D Ranch in Meridian
  • 3/4 c. pearl barley - Kauffman Farms in Filer
  • 3 bay leaves
  • 1.5 lb. assorted stone fruit: peaches, plums, nectarines diced - Canyon Orchards, Twin Falls
  • ½ c. sugar, approx. - White Satin Sugar in Nampa
  • 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 - Billy’s Farm, Twin Falls


To Prepare Pork:

  1. Boneless pork is easier to slice when cooked, bone-in pork develops better flavor; you can choose which to use. Season pork shoulder thoroughly with salt and pepper to taste. Place in tall-sided baking dish or Dutch oven. Slice onions and arrange around pork. Pour 1 ½ c. of stock around pork, cover pan with plastic wrap and foil, or put the lid on if using a Dutch oven. Braise in a 300° oven until tender, approx. 4-5 hours. Pork will feel tender and pillowy, instead of springy, when done. Remove from oven and cool in refrigerator until firm. Slice pork into steaks. Reserve pan juices; they may be reduced slightly to make a pan gravy or sauce for the pork. These steps may be done up to 3 days ahead.

To Serve:

  1. Season pork steaks with salt and pepper. Brown the steaks in a skillet with olive oil over medium high heat, flipping to brown both sides. Serve over Wheat Berry – Barley Pilaf, top with the Stone Fruit Relish, and drizzle with the pan juices.

To Prepare Wheat Berry-Barley Pilaf:

  1. Combine both grains in a saucepan with 2 bay leaves. Add 2 ½ c. stock and salt and pepper to taste. Bring to boil, then reduce heat to simmer and cook, covered, until grains are tender and tasty. Add water while cooking if necessary; stir periodically; adjust seasoning before serving.

To Prepare Stone Fruit Relish:

  1. Combine sugar and vinegar with mustard seeds and bay leaf. Coarsely crush coriander, fennel and black peppercorns (with mallet or food mill); add to vinegar mixture. Heat to dissolve sugar and infuse spices. Do not let boil. Remove from heat. Add salt to taste. Stir in diced fruit to combine. Chill until ready to serve. Stir in parsley before serving.