Moroccan-Style Pork Shoulder Roast

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Moroccan-style pork shoulder roast recipe is a flavorful and aromatic dish that will transport your taste buds to the vibrant streets of Morocco. The succulent pork shoulder is marinated in a blend of exotic spices, including cumin, coriander, and cinnamon, which infuse it with rich and complex flavors. Slow-roasted to perfection, the meat becomes tender and juicy, while the spices create a tantalizing aroma that fills your kitchen. Serve this delicious roast with couscous or roasted vegetables for a complete and satisfying meal.

Keywords: Moroccan, pork shoulder, roast, spices, flavorful.

Moroccan style pork shoulder roast recipe details

Moroccan style pork shoulder roast recipe, recipe Rating: 4.7
Number of votes:120

Pork shoulder is cooked low and slow in this Moroccan-inspired dish. Serve over cooked couscous and with a large spinach salad.
Ready in: 2 hours 15 mins

Ingredients

Serves: 10

• 4 1/2 pounds boneless pork shoulder roast
• 2 sweet potatoes, peeled and cut into wedges
• 8 ounces assorted baby sweet peppers OR coarsely chopped and seeded sweet peppers
• 1/2 cup dried fruit mix, with apricots, plums and raisins
• 1 (15 ounce) can lite coconut milk
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• Cooked couscous (optional)

Preparation method

Prep: 15 mins | Cook: 2 hours

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 to 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.