Farro verde is harvested early, when still green, then roasted for extra nuttiness and flavor. Regular farro can be substituted. Grilling the bone-in loin with the fat cap still intact ensures juicy, flavorful meat that won't dry out on the grill.
: 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.
: 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.
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.