MOROCCAN-STYLE PORK SHOULDER ROAST
- Mama's Guide Home
- Jan 4, 2017
- 1 min read
INGREDIENTS:
4-5 pound boneless blade pork 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 coconut oil Cooked quinoa, optional
INSTRUCTIONS:
1) Trim visible all fat from roast. Drizzle roast with soy sauce and rub all sides with curry. Brown roast in hot coconut 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.
2) 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 quinoa, if desired.
NOTES Serve over cooked quinoa and with a large spinach salad.
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