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Moroccan-Style Pork Shoulder Roast

Prep Time: 10 minutes

Cook Time: 2 hours

Servings: 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.


  4-5 lbs boneless pork shoulder roast

  2 sweet potatoes, peeled and cut into wedges

  8 oz baby sweet peppers, OR coarsely chopped and seeded sweet bell peppers

  1/2 cup dried fruit mix, with apricots, plums and raisins

  1 can (15 oz.) coconut milk, lite

  1/2 cup orange juice

  2 Tbs soy sauce

  2 Tbs curry powder

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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.

Random Safety Tip: Refrigerate leftover pork as soon as possible.

Nutritional Information:

Calories 365

Calories from Fat 20

Saturated Fat 8g 

Cholesterol 105mg 

Sodium 309mg 

Total Carbohydrate 15g 

Dietary Fiber 2g 

Protein 31g