Pork & Comfort

Moroccan-Style Pork Shoulder Roast

  • 4-5 pound 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 can (15-ounce) lite coconut milk
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons curry
  • 1 tablespoon olive oil
  • Cooked couscous, optional

Cooking Directions

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 1/2-2 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.

Serves 8-10.

Serving Suggestions

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

Nutrition Facts

Calories 365 calories
Protein 31 grams
Fat 20 grams
Sodium 309 milligrams
Cholesterol 105 milligrams
Saturated Fat 8 grams
Carbohydrates 15 grams
Fiber 2 grams
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