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Moroccan-Style Pork Shoulder Roast


Shoulder or Butt

Stuffed Bacon Rolls


  • 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

Serving Suggestions

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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