Moroccan-Style Pork Shoulder Roast

PorkReviews(1)
Diya Condes: "I left out the dried fruit. I would have liked it…" Read More
10Ingredients
Calories
2Hours

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

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)

Directions

  1. 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.
  2. 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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Reviews(1)

Yummly User
Diya Condes 11 days ago
I left out the dried fruit. I would have liked it a bit more spicy, but that's just how I am. I was worried about the combination of orange juice and coconut cream BUT found I had nothing to worry about. It was rich, tangy and sweet. Husband and I loved it.