Makes:
4 - 6 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Contributed By:
Karen Petersen
Contributing Recipe Editor
Ingredients
1 1⁄2
pounds
boneless pork loin
(680
g)
1⁄2
cup
lentils
(128
g)
1⁄2
cup
pearl barley
(100
g)
6
ounces
mushrooms, sliced, use Cone #4
(170
g)
2
teaspoons
garlic, shredded, use Cone #1
(6
g)
4
cups
chicken broth, low-sodium
(950
mL)
1
tablespoon
dried onion
(7
g)
1
bay leaf
1⁄2
teaspoon
dried basil
(1
g)
1⁄2
teaspoon
dried ground thyme
(1
g)
salt and pepper to taste
Directions:
- Place pork roast in MP5. Add all remaining ingredients. Cover.
- Set temperature probe to 175°F/80°C and cook for 5 hours.
- When cooked, discard bay leaf, remove pork and place on cutting board. Shred with 2 forks. Place shredded meat back into MP5, stir to blend and serve.
Directions
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