Sklandrauskas

Method

Heat butter in a large heavy pot and brown the cubed pork shoulder on all sides, then remove and set aside. In the same pot, sauté the sliced onions until golden, then return the pork to the pot. Pour in the beef stock and bring to a simmer, skimming any impurities from the surface. Add the barley groats, bay leaves, caraway seeds, and peppercorns, then simmer gently for 45 minutes. Add the diced potatoes and salt, continuing to simmer for another 20-25 minutes until both potatoes and pork are tender and the barley is cooked through. Taste and adjust seasoning as needed. Serve hot in deep bowls with the rich broth.