Moroccan-Style Pork Shoulder Roast

Moroccan-Style Pork Shoulder Roast

"Pork shoulder is cooked low and slow in this Moroccan-inspired dish. Serve over cooked couscous and with a large spinach salad."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings
Serving size has been adjusted!
Original recipe yields 10 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  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.

Reviews

Read all reviews 13
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Fantastic way to jazz up pork. I made the recipe, served it up with couscous, extra sweet potatoes and a mediterranean style salad. Thought I would easily have enough to last 2 days, but the f...

Most helpful critical review

Suprisingly bland with all those fruits, veggies and spices! Even my kids kept asking for more salt! I thought is was a waste of a lot of great ingredients. I ended up grinding up the meat the ...

Most helpful
Most positive
Least positive
Newest

Fantastic way to jazz up pork. I made the recipe, served it up with couscous, extra sweet potatoes and a mediterranean style salad. Thought I would easily have enough to last 2 days, but the f...

This was a great recipe. I cooked it in my huge cast iron pot with the lid on it. It was great and I really loved the sauce. The only thing I did not like was cooked plums. I love prunes in de...

Love this recipe!! We cut the recipe in half (just me and my husband) and still have leftovers for the next day. We prefer to use dried apricots and the apricot/curry combo is fantastic!

We loved the flavor and the texture of this dish. We did use our slow cooker instead of the stove, but it still turned out wonderful! Thanks for posting this wonderful recipe.

I made this in the crock pot today and it was really good. I just threw everything in this morning. I did not braise "brown roast" the pork as the recipe suggests. I do agree that it could have ...

This dish was excellent. However, I planned this meal on Ash Wednesday and therefore couldn't have meat :( So, i substituted the pork with jumbo shrimp. It was still delicious! I cooked eve...

Suprisingly bland with all those fruits, veggies and spices! Even my kids kept asking for more salt! I thought is was a waste of a lot of great ingredients. I ended up grinding up the meat the n...

I coated the entire roast with curry which gave it enough seasoning. 2 tablespoon of curry is not enough. Be generous. Delicious

I made this last night and it was awesome.

Other stories that may interest you