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New York Pulled Pork Farro Bowl

Slow cooked and pulled pork shoulder over farro

This application is great for a large cut of meat, beef or pork, shoulder or butt.  It is great to make if you are meal prepping for a week of meals or if you have a large group over for dinner.  I like to serve this in bowls, usually over farro with a bed of greens or homemade slaw.  It also serves as a great taco meat.

Farro a great substitute for rice, it is my go-to over quinoa.  I like to use it as the base for my bowls.

 

 

New York Pulled Pork Farro Bowl

 

 

USWM Shopping List: Pork Shoulder Roast, Beef Stock

Ingredients:

  • 1 pork shoulder roast
  • 2 tbsp of olive oil
  • 1.5 cups of beef stock
  • 3 crushed garlic cloves
  • ½ red onion
  • 1 tbsp each of salt-garlic-chipotle-cumin

 

Instructions:

  1. Coat shoulder in 1 tbsp of olive oil, then liberally rub seasoning all over
  2. Place 1 tbsp of olive oil in a skillet and place it on high. Sear the shoulder on all sides for 30 seconds
  3. Pour the stock into a slow cooker, add in crushed garlic cloves and chopped red onion
  4. Place the seared and seasoned shoulder, fattier side facing up, into the slow cooker and cook for 8 hours
  5. Once slow cooking finishes, remove and place the shoulder on a cutting board and pull it apart with two forks

 

 

Favorite Side Dish:

 Farro

Farro with celery and onion

 

Ingredients:
  • 1 cup of farro
  • 1 cup of beef stock
  • 2 garlic cloves
  • 3 stalks of celery
  • ½ red onion
  • 1 tsp of each Salt-Garlic-Black Pepper

 

Instructions:
  1. Add the farro and beef stock to a pan, then if needed add water so that the farro is covered by an inch of liquid. Add 2 crush garlic cloves and bring it all to a boil
  2. Once it begins to boil, let it continue for about 1 minute, then lower the heat and cover for about 10 minutes
  3. After 10 minutes, most of the water should have evaporated. Add the finely diced celery and onion along with seasoning and fold it into the farro. Add another splash of water and cover on low heat for five minutes
  4. Remove from heat and serve

 

 

John SchwintMeet The Recipe Author:

USWM Featured Chef, John Schwint, is an accountant and gourmet home chef. Follow John on instagram and facebook for more simply delicious, healthy recipes.

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