Slow Roasted Pork Shoulder

4.87 from 15 votes

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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!

fork shredding roasted pork and roasted vegetables


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.

This aromatic and succulent Moroccan Slow Roasted Pork is pull apart delicious after getting a dry rub using my Moroccan Seven Spice blend of black pepper, cinnamon, ginger and other warm spices. keviniscooking.com

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.

This aromatic and succulent Moroccan Slow Roasted Pork is pull apart delicious after getting a dry rub using my Moroccan Seven Spice blend of black pepper, cinnamon, ginger and other warm spices. keviniscooking.com

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!

This aromatic and succulent Moroccan Slow Roasted Pork is pull apart delicious after getting a dry rub using my Moroccan Seven Spice blend of black pepper, cinnamon, ginger and other warm spices. keviniscooking.com
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This aromatic and succulent Moroccan Slow Roasted Pork is pull apart delicious after getting a dry rub using my Moroccan Seven Spice blend of black pepper, cinnamon, ginger and other warm spices. keviniscooking.com

Slow Roasted Pork Shoulder

4.87 from 15 votes
Slow roasted pork shoulder is a comforting meal of tender meat seasoned with warm Moroccan spices. Make this recipe for a delicious
Servings: 8 servings
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes

Ingredients 

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 on and around pork and vegetables. Roast uncovered for 6 hours (basting occasionally), or until fall apart tender with internal temperature of 205°F.
  • 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

SLOW COOKER OPTION
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.

Nutrition

Calories: 653kcal | Carbohydrates: 24.2g | Protein: 41.5g | Fat: 43.1g | Saturated Fat: 14.5g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 19.6g | Cholesterol: 161.9mg | Sodium: 956.2mg | Fiber: 4g | Sugar: 11.7g

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.

Course: Dinners
Cuisine: Melting Pot
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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59 Comments

    1. The roasted vegetables and apricots could get a boost from a few potatoes added or steamed couscous on the side. I have lots of sides to go with this recipe over on my second website: Silk Road Recipes. Hope you check it out!

  1. Sounds wonderful! I haven’t made this yet but do have questions before doing so:

    1) Would it be better to pour chicken stock around the sides rather than over the pork roast to avoid washing off the spice rub?

    2) Would adding the vegetables at the last hour of cooking avoid over-cooking them? Seems like they would turn to mush if cooked for six hours.

    3) Do you recommend using a rack for the roast?

    1. Hi Sara. Yes, you can pour the chicken stock around. At the 275°F the vegetables are fine the entire time, but feel free to try it in the last hour. I see no reason or benefit to using the rack. I hope this helps.

  2. Love the way this recipe sounds! I haven’t made it yet, but doesn’t pouring chicken stock over the pork wash off the spice rub? Seems like it would be better to pour it around the roast and not directly on it.

    1. It does not wash off the rub completely, but you are pouring it on and around everything. Feel free to do as you like Sara.

  3. 3 stars
    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.

    1. 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.

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 5 stars
    I used a crock pot, 2 hours on high and 6 on low. Came out great, tender, flavorful, and pull apart delicious.

      1. Is this shoulder cooked without the fat and skin on it? So the spices are rubbed directly into the meat and no crackling is therefore produced?

      2. You are correct, this is a pork shoulder, which has most fat removed. The only pieces of pork I get with the skin still on is when I pick up pork belly.