Moroccan-Style Pork Shoulder Roast

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.

Recipe Yield: Serves 8-10

Source: NPB
Recipe and image appear courtesy of the National Pork Board.