Moroccan-Style Pork Shoulder Roast

Name: Moroccan-Style Pork Shoulder Roast
Total time: 7800 s
Yield: 8 servings
Ingredients: 5 pounds boneless blade pork roast; 2 sweet potatoes peeled and cut into wedges; 8 ounces sweet pepper baby, OR coarsely chopped and seeded sweet bell peppers; 1/2 cup dried fruit mix, with apricots, plums and raisins; 15 ounces coconut milk lite; 1/2 cup orange juice; 2 tablespoons soy sauce; 2 tablespoons curry powder; 1 tablespoon olive oil; couscous Cooked, optional

Pork

10Ingredients

┅Calories

2Hours

Description

Pork shoulder is cooked low and slow in this Moroccan-inspired dish. Serve over cooked couscous and with a large spinach salad.

Ingredients

servings:

5 pounds boneless blade pork roast
2 sweet potatoes (peeled and cut into wedges)
8 ounces sweet pepper (baby, OR coarsely chopped and seeded sweet bell peppers)
1/2 cup dried fruit (mix, with apricots, plums and raisins)
15 ounces coconut milk (lite)
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons curry powder
1 tablespoon olive oil
couscous (Cooked, optional)

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Directions

Trim visible fat from roast. Drizzle roast with soy sauce and rub all sides with curry. Brown roast in hot olive oil in a Dutch oven. Add remaining ingredients around the roast, cover with lid and place in a 350 degree F oven for 1 1/2-2 hours or until roast and potatoes are tender.
Transfer roast and vegetables to a serving platter. Return pan with sauce to stove top and bring to a boil, cook for about 5 minutes or until thickened slightly. Coarsely shred meat and serve with sweet potatoes and peppers and sauce. Serve over cooked couscous, if desired.

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