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

260Calories

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)

Order ingredients now on

Instacart

Directions

1Trim 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.
2Transfer 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.

Discover more recipes from Pork