Moroccan-Style Pork Shoulder Roast Recipe - Allrecipes.com
Moroccan-Style Pork Shoulder Roast Recipe

Moroccan-Style Pork Shoulder Roast

Recipe by  

"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 makes 10 servings Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2009

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 family devoured it - kids came back for seconds, and were still picking at the last bits as I tried to clear the table!! This could work well with a boneless leg of lamb too! I can only conclude that the reveiwer following me used light spices, or a proprietary curry powder...my family hvae eaten all over the world, and my kids like their food hot and spicy. This pork dish isn't hot, but if you use good quality ingredients - and maybe a splash of imagination with your dried fruits - there is no way this meal can be bland. Maybe making your own garam masala (curry powder) is the trick,as that is what I use. There was certainly no need for any extra salt, and I add salt to almost everything.

 
Most Helpful Critical Review
Aug 13, 2009

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 next day to make sandwich spred, and threw out the left over veggies. How sad!

 

16 Ratings

Nov 13, 2011

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 desserts, etc. but for some reason the taste and texture of them in this recipe was not that great. Next time I make this I will definitely leave them out and maybe substitute something else in their place. I did not feel that it needed more salt. I don't usually add alot of salt to recipes anyway. The only thing I did differently was that I used regular coconut milk instead of the lite. Most "lite" products like milk etc. use chemicals to remove the fat which seems more unhealthy.

 
Jul 05, 2011

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!

 
Apr 19, 2010

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.

 
Jan 07, 2010

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 used a little more salt, and I am not one to put salt on things. How spicy it is depends on the curry you use.The over the counter curry was perfect and made it not offensive spicy. I will be making this recipe again. It would be good for a group and Pork shoulder it typically pretty cheap. It would also be good with chicken or beef. I put it over couscous and it was just like Morocco!

 
Feb 18, 2010

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 everything in a sauce pan on the stove, and added the shrimp last. I served this over Moroccan couscous. I also started the meal with African Curried Coconut Soup with Chickpeas. It was a very Moroccan dinner, and everything was great!

 
Mar 28, 2012

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

 

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