Ingredients

1 6-bone section of a bone-in pork loin (5 to 6 pounds), preferably with fat cap attached 

Kosher salt and coarsely ground black pepper 

3 cups farro verde 

2 1/2 cups vegetable or chicken broth, preferably homemade 

1 fresh bay leaf 

Kosher salt 

3 tablespoons chopped shallot (from 1 large shallot) 

1 tablespoon chopped garlic (from 3 cloves) 

Kosher salt 

2 cups packed flat-leaf parsley leaves, chopped 

6 tablespoons extra-virgin olive oil 

1 tablespoon fresh thyme leaves 

1 tablespoon fresh oregano leaves 

1 fresh bay leaf, finely chopped 

2 tablespoons red-wine vinegar 

8 plums, such as Flavor Grenade, Dapple Dandy, Green Gage, Santa Rosa, Flavor King, Catalina, or Elephant Heart, halved, pitted, and cut into wedges, for serving 

Thyme, oregano, and opal basil sprigs (optional), for serving

Preparation

Pork: Season pork all over with 3 tablespoons salt and 1 tablespoon pepper. Cover with plastic and refrigerate at least 8 hours and up to 1 day.

Remove pork from refrigerator, unwrap, and pat dry 1 hour before grilling. Open grill vents and remove main grate. Fill a chimney with natural lump hardwood charcoal; place on small lowergrate. Ignite; let burn until top layer is turning ash gray, about 20 minutes. Pour coals ontoone side of grate. Top with main grate. Cover grill with vents open; preheat 5 minutes to 350 degrees. Place pork on main grate, opposite coals (indirect heat), fat-cap-side up and bones facing away from coals. Cover and cook, adding a handful of fresh charcoal to grill every 20 minutes to maintain temperature, until a thermometer inserted into center of pork nearest (but not touching) bone registers 125 degrees, about 1 hour. Move pork to direct heat; cook, turning occasionally, until browned all over and thermometer registers 138 degrees, 5 to 10 minutes more. Remove pork from grill; let stand at least 20 minutes and up to 1 hour before carving.

Farro: Combine farro, broth, 2 cups water, bay leaf, and 2 teaspoons salt in a mediumsaucepan. Bring to a boil, then reduce heat to medium, partially cover, and simmer until farro is tender and liquid has evaporated, 18 to 20 minutes. Remove from heat; let stand, covered, 5 minutes (drain off any excess liquid, if necessary).

Salsa verde: Combine shallot, garlic, and 1 teaspoon salt in the bowl of a food processor; process to a paste. Add parsley and 3 tablespoons oil; continue processing to a fine paste. Add thyme, oregano, and bay leaf; pulse just until combined. Stir in remaining 3 tablespoons oil.If not serving right away, cover surface of salsa verde with plastic up to 2 hours. Stir in vinegar just before serving.

Slice loin from rack of pork; cut rack into ribs, then thinly slice loin. Remove bay leaf from farroand transfer to a serving platter. Serve sliced pork and ribs over farro, with plums, herb sprigs, and salsa verde.

Season pork all over with 3 tablespoons salt and 1 tablespoon pepper. Cover with plastic and refrigerate at least 8 hours and up to 1 day.

Combine farro, broth, 2 cups water, bay leaf, and 2 teaspoons salt in a mediumsaucepan. Bring to a boil, then reduce heat to medium, partially cover, and simmer until farro is tender and liquid has evaporated, 18 to 20 minutes. Remove from heat; let stand, covered, 5 minutes (drain off any excess liquid, if necessary).
Combine shallot, garlic, and 1 teaspoon salt in the bowl of a food processor; process to a paste. Add parsley and 3 tablespoons oil; continue processing to a fine paste. Add thyme, oregano, and bay leaf; pulse just until combined. Stir in remaining 3 tablespoons oil.If not serving right away, cover surface of salsa verde with plastic up to 2 hours. Stir in vinegar just before serving.