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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- 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.
Felicia O. a year ago
Excellent and easy!!!
Diya Condes a year ago
I left out the dried fruit. I would have liked it a bit more spicy, but that's just how I am. I was worried about the combination of orange juice and coconut cream BUT found I had nothing to worry about. It was rich, tangy and sweet. Husband and I loved it.