This aromatic and succulent Slow Roasted Pork Shoulder is inspired by a Moroccan lamb dish. It is pull apart delicious after getting rubbed with warm spices and roasted with vegetables and fruits. Your house will smell amazing!
Slow Roasted Pork Shoulder
There’s something special about a slow roasted dinner. The aroma permeates the house as the meat renders and cooks with the spices and the juices caramelize on the outside, while the inside is moist and tender.
This Moroccan inspired Slow Roasted Pork is just that, and while served with roasted sweet potatoes, carrots, onion and apricots, this is all made in one pan.
Moroccan food always amazes me in that it skillfully uses meat, vegetables and fruit cohesively in one dish and with generous amounts of warm spices to bring it all together. This is great with lamb as well!
Can I make this in a slow cooker?
A reader informed me he cooked this all at 2 hours on high and 6 on low. Came out great, tender, flavorful, and pull apart delicious.
What’s in the Moroccan Spice Blend?
The Moroccan Spice Blend is made up using:
- black pepper
- cinnamon
- ginger
- cardamom
- nutmeg
No salt is added to the spice blend either, but I do rub the pork shoulder with both prior to slow roasting.
What to serve with slow roasted pork shoulder
I like to serve this with large slices of roasted sweet potatoes, carrots, red onion, dried apricots and halved lemons. The vegetables roast along with the Moroccan Slow Roasted Pork. The rendering fat coating and caramelizing the vegetables that were tossed with olive oil and honey. All in one pan makes for an easy clean up, too.
Use the pan drippings and a squeeze the roasted lemon on top, serve with some chopped mint (optional) and this feeds a crowd. Enjoy!
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Slow Roasted Pork Shoulder
Ingredients
- 4 lb pork shoulder bone in
- 4 tbsp Moroccan Seven Spice Blend (separated)
- 1 tbsp salt
- 1 cup chicken stock
- 4 large carrots , cut into French fry-like wedges
- 2 large sweet potatoes , cut into French fry-like wedges
- 1 red onion , sliced thick
- 1/2 cup dried apricots
- 1 tbsp olive oil
- 1 tbsp honey
- 3 large lemons , halved
- 1/4 cup fresh mint (optional)
Instructions
- Preheat oven to 275°F. Allow pork shoulder to come to room temperature.
- Rub salt and 3 tablespoons of Moroccan Seven Spice Blend all over pork shoulder, pressing to adhere. Allow to rest while oven heats up.
- Peel and cut the carrots into thick, French fry-like wedges. Peel and cut sweet potatoes into large, French fry-like wedges. Peel and cut onion in half vertically. Trim edges and cut into thick half inch slices. Toss all in a bowl with oil, honey and remaining tablespoon of Moroccan Spice Blend.
- In a large 13×9” baking dish place the pork shoulder in the center, fat side up and propped up if necessary with a few vegetables underneath. Arrange vegetables and fruit around pork. Pour chicken stock over pork and vegetables. Roast uncovered for 6 hours, or until fall apart tender with internal temperature of 205°F. Baste occasionally while roasting.
- Allow to rest at least 20 minutes, covered with aluminum foil. Remove bone from pork and pull apart or cut into pieces. Serve with roasted vegetables and fruit. Spoon pan juices and squeeze lemons over pork and vegetables and sprinkle chopped mint on top.
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Unfortunately at the 5hr and the 6hr mark, the meat did not fall apart. We ended up slicing it. The carrots also did not soften or caramelize sufficiently. Perhaps this is better covered and in a Dutch oven? Disappointed with the outcome of this recipe and that this big feast didn’t turnout as expected.
At 275°F for 6 hours, it should easily fall apart. The National Pork Board online even states a 275°F temp for 3-6 lbs, 55-85 minutes per pound. If you feel more comfortable placing in a Dutch oven then in the oven, by all means. Sorry this didn’t turn out as you’d expected.
This recipe sounds amazing! I am definitely going to try it but with pork tenderloin and cooked in my tagine. I will let you know how it turns out.
Let me know how you enjoy it! I hope you like it!
Can’t wait to try this recipe! Making it for Easter/Birthday.
Let me know how it turns out Julie!
Trying it with venison….
How did it turn out? I hope well!
So easy to put together. I have an 8 lb Boston butt roasting now, and the house smells incredible! I normally roast these around 9 hours, overnight, which is the ideal time in this climate. I’m looking forward to serving this new recipe with my sons for Mothers’ Day. I can’t wait to start using your cookbook; thank you so much for sharing!
Thank you so much! I am so glad you enjoyed it!
I used a crock pot, 2 hours on high and 6 on low. Came out great, tender, flavorful, and pull apart delicious.
That is great to hear!
Hi Kevin. Do you leave the skin on and rub the spices in to that or remove it before cooking? Thank you
yes I get a bone in pork shoulder 🙂 Enjoy!
Easy to do when entertaining, great aroma in the house, did add 2 tsp ground cumin to the “seven” spice blend. Served a big green salad and also saffron rice. Everyone enjoyed the dinner! Will definitely make this again.
This was fantastic!!! I wanted to make something different for company – something that would surprise and delight them. This hit the nail on the head. The flavors were so unique and bold. What a nice break from my regular menu (you know, meatloaf and chicken pot pie. 🙂 Thanks, Kevin! I’ll be making this again for sure. The house smelled amazing for days.
So happy you found me and gave this a try Sara! 🙂
Hi Kevin, Do you roast this covered or uncovered? thanks
It roasts uncovered and you can tent it with foil after while resting. Thanks Vera!
I would like to make a hearty soup with this moroccan pork recipe. Any suggestions?
Sounds like a recipe idea to me. Need to work on that. Chicken stock, shredded pork and vegetables of choice would be my starting point. 🙂
That is one colourful vegetable dish that I would actually eat. Great recipe!
Thank you so much Hanifia. It really is delicious and aromatic.