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Description
Pork shoulder is cooked low and slow in this Moroccan-inspired dish. Serve over cooked couscous and with a large spinach salad.
Ingredients
US|METRIC
8 SERVINGS
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Directions
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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.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol |
Sodium260mg11% |
Potassium490mg14% |
Protein4g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber4g16% |
Sugars14g |
Vitamin A110% |
Vitamin C80% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)

Diya Condes 5 years 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.