Moroccan-Style Pork Shoulder Roast

  • Yield: 8 to 10 servings


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

Nutritional Info *per serving

  • Calories 365
  • Fat 20g
  • Saturated Fat 8g
  • Cholesterol 105mg
  • Sodium 309mg
  • Carbohydrate 15g
  • Fiber 2g
  • Protein 31g