Step 1

Heat the oil in a large frying pan over high heat. Remove the string from the pork. Season. Add to the pan and cook for 2-3 mins each side or until browned all over. Transfer the pork to a slow cooker.

Step 2

Add the onion, garlic, carrot, celery, stock, diced tomato, pearl barley and tomato paste to the pork in the slow cooker. Cover and cook for 6 hours on high (or 8 hours on low) or until the pork is very tender and the mixture thickens. Transfer the pork to a heatproof bowl.

Step 3

Add the combined olives and the vinegar to the barley mixture in the slow cooker and stir to combine. Stir in the spinach and half the dill.

Step 4

Use 2 forks to coarsely shred the pork. Divide the spinach mixture evenly among serving bowls. Top with pork and sprinkle with the remaining dill.