Moroccan Roasted Pork
This aromatic and succulent Slow Roasted Pork Shoulder is inspired by a Moroccan lamb dish. It is pull apart delicious after getting rubbed with warm spices and roasted with vegetables and fruits.
Servings: 8 Servings
Ingredients
- 4 lb boneless pork butt
- 4 tbsp Moroccan Seven Spice Blend
- 1 tbsp salt
- 1 cup chicken stock
- 4 large carrots cut into similar weight sizes
- 8 Japanese Yams or Sweet Potatoes scrubed and trimed to serving size, wrapped in aluminum foil.
- 1 red onion sliced thick
- 1/2 cup sunsweet prunes
- 1 tbsp olive oil
- 1 tbsp honey
- 3 large lemons halved
- 1/4 cup fresh mint for garnish
Instructions
- Preheat oven to 275°F. Trim off the excess fat and rub with salt. Allow pork shoulder to come to room temperature (about 1/2 hour).
- Rub Moroccan Seven Spice Blend all over pork shoulder, pressing to adhere.
- Peel and cut the carrots. Scrub and trim Yams or Sweet Potatoes and cut into serving size pieces, depending on their original size. Peel and cut onion in half vertically. Trim edges and cut into thick half inch slices. Toss all in a bowl with oil, honey and remaining tablespoon of Moroccan Spice Blend.
- In a large 13×9” baking dish place the pork shoulder in the center, fat side up and propped up if necessary with a few vegetables underneath. Arrange vegetables and fruit around pork. Pour chicken stock over pork and vegetables. Roast uncovered for 6 hours, or until fall apart tender with internal temperature of 205°F. Baste occasionally while roasting.
- Allow to rest at least 20 minutes, covered with aluminum foil. Remove bone from pork and pull apart or cut into pieces. Serve with roasted vegetables and fruit. Spoon pan juices and squeeze lemons over pork and vegetables and sprinkle chopped mint on top.
Video
Notes
PRESSURE COOKER METHOD:
To make this in a pressure cooker (as pulled pork), simply place all ingredients except the yams and carrots in your pressure cooker and use the natural release after 1 1/2 hours depending on your cooker.
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Remove the pork and pull with bear claws or 2 forks, discarding the excess fat.
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Reserve the liquid from the cooker and boil for a while then add more salt and 7 spice. Turn off the heat and skim off the fat. Pour over your pulled pork to add moisture and additional flavor. SEVEN SPICE:
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Remove the pork and pull with bear claws or 2 forks, discarding the excess fat.
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Reserve the liquid from the cooker and boil for a while then add more salt and 7 spice. Turn off the heat and skim off the fat. Pour over your pulled pork to add moisture and additional flavor. SEVEN SPICE: