Moroccan-Style Pork Shoulder Roast

By: National Pork Board

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

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Original Recipe Yield 10 servings

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)

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.
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.