Makes 6 servings
10 oz leftover cooked pork roast or about 16 oz uncooked pork loin
1/2 cup lentils
1/2 cup pearl barley or 1/2 cup quick cooking barley
4-6 oz sliced mushrooms
2 tsp fresh minced garlic
4 cups water
4 tsp chicken bouillon granules or 2 tsp shirley j chicken bouillon or 4 cups chicken broth/stock (no water if using broth)
1 Tbsp dried onion or 2 Tbsp freeze dried onion
1 bay leaf
1/2 tsp dried basil
1/2 tsp ground thyme
Salt and pepper to taste
1. Place roast in slow cooker (no need to cut it up, it will be shreddable at the end)
2. Add in lentils, pearl barley (if using quick cooking barley, add in the last 45 minutes), mushrooms, garlic, water, bouillon, onion, bay leaf, basil and thyme.
3. Cover and cook on LOW for about 5-6 hours or on HIGH for about 3-4 hours.
4. Remove pork and shred. Salt and pepper to taste and serve.
Review:
Delicious!
I was surprised that it was as good as it was.
It was very hearty will the barley and lentils. The pork was super duper tender. I had leftover roast and it worked out perfectly. My husband slurped his bowl down and so did my kids, barley and all. Score one point for mom.
I would add more mushrooms next time since they shrink down so much. (I added 4 oz)
If you wanted a more brothy soup you could add in more broth. As is, it’s chock full of goodness and is more stew-like.
4 stars.
Any way to turn this into an instant pot method ?
Chock full 🙂
This was absolutely delicious! I can't resist changing any recipe I make, so I also added 1 chopped onion, some worcestershire, and balsamic vinegar, and doubled the mushrooms and lentils. SUCH an amazing autumn stew.