Ingredients

  • 4-5 pound boneless pork shoulder roast
  • 2 sweet potatoes, peeled and cut into wedges
  • 8 ounces baby sweet peppers, OR coarsely chopped and seeded sweet bell peppers
  • 1/2 cup dried fruit mix, with apricots, plums and raisins
  • 1 (15-oz) can coconut milk, lite
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil


Directions

  1. Trim visible fat from roast.
  2. Drizzle roast with soy sauce and rub all sides with curry.
  3. Brown roast in hot olive oil in a Dutch oven.
  4. 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.
  5. Transfer roast and vegetables to a serving platter.
  6. Return pan with sauce to stove top and bring to a boil, cook for about 5 minutes or until thickened slightly.
  7. Coarsely shred meat and serve with sweet potatoes and peppers and sauce.
  8. Serve over cooked couscous, if desired.

Notes:

Pork shoulder is cooked low and slow in this Moroccan-inspired dish. Serve over brown rice and with a large spinach salad, if desired.


Recipe Yield: Serves 8-10

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Nutritional Information Per Serving:

Calories: 365
Fat: 20 grams
Saturated Fat: 8 grams
Fiber: 2 grams
Sodium: 309 milligrams
Cholesterol: 105 milligrams
Protein: 31 grams
Carbohydrates: 15 grams



Recipe and image appear courtesy of the National Pork Board.

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