Slow-roasted pork shoulder with cozy mushroom and pecorino barley

Stay cozy and comfortable this fall with this delicious pork, mushroom and barley recipe from Chef Paul Lillakas!

Ingredients:

• 7 lbs (3 kg) 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

Directions:

1. Preheat oven to 350F.
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 4 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 6-8 minutes. Add onion and barley. Cook, stirring frequently, for an additional 2 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 5 days or freeze for up to 3 months.