Moroccan-Style Pork Shoulder Roast

  • Yield 8 to 10 servings

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


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


  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 350F 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.



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