Moroccan-Style Pork Shoulder Roast
Shoulder or Butt
4 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 15-oz can lite coconut milk
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons curry
1 tablespoon olive oil cooked couscous, optional
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°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 or peppers and sauce. Serve over cooked couscous, if desired.
Yield: 8-10 servings
Pork shoulder is cooked low and slow in this Moroccan-inspired dish. Serve over cooked couscous and with a large spinach salad.