Braised Mangalitsa Pork Shoulder with Herbs, Carrots & Barley Recipe

Serves: 4  Time: 2 hours 15 min

Ingredients

• 2 lb Mangalitsa pork shoulder (cut into chunks)

• 2 tbsp olive oil

• 1 cup onion, diced

• 2 carrots, chopped

• 2 cloves garlic, minced

• 1 tsp salt, ½ tsp black pepper

• 1 cup low-sodium broth

• 1 tsp dried rosemary, 1 tsp thyme

• 1 cup pearled barley

• 2 cups kale or spinach

Directions

1. Thaw properly: Defrost pork in the refrigerator (≤ 40°F). For faster thawing, submerge in a sealed bag in cold water — change water every 30 minutes.

2. Brown pork: In a Dutch oven, heat oil over medium-high. Sear pork 3–4 min per side until golden.

3. Add vegetables: Sauté onion, carrots, and garlic 5 min.

4. Add broth, herbs, and barley. Bring to boil, then reduce heat and simmer, covered, 90 min.

5. Check internal temperature: Pork must reach at least 145°F and rest 3 minutes before serving. (For pulled or braised styles, cooking to 195°F gives tender texture.)

6. Add greens during last 5 min. Serve hot.

7. Storage: Refrigerate leftovers promptly; use within 3–4 days or freeze for up to 3 months.

   USDA Source: Safe Minimum Internal Temperatures Chart (FSIS)