Slow Roasted Pork Shoulder

4.87 from 15 votes

This post may contain affiliate links. Please read my disclosure policy.

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
Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

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!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

59 Comments

  1. 5 stars
    Yum! This looks amazing. I just came across the photo on Foodgawker and had to click over to get the recipe.

    1. Thanks so much for stopping by Lisa. It’s a good one! Have a wonderful weekend. 🙂

  2. 5 stars
    I happened not to be a fan of pork. I kind of like it, and I use it in my cooking 2-3 times a year (And perhaps, have it few times when eating out), but I won’t miss it if doesn’t happen for a few years. But I’m telling you, Kevin, your pork revipes and ideas always make me a little a carnivorous person:) This one looks fantastic. Cannot even fully imagine all these flavors going on here.

    1. Thanks so much Ben, my goal is to make tantalizing food so I guess it’s working. I hope you give this and the ribs today a go! 🙂

    1. I don’t see why not. I think a nice pecan or cherry wood chip smoke would do nicely. 🙂

  3. That meat looks fall apart delicious Kevin! And the flavor sound amazing!

  4. 5 stars
    The aroma is coming through my screen!! #iwish Your spice blend sounds incredible and that tender pork has my mouth watering.

  5. Hi Kevin. What an inviting dish! All those wonderful vegetables and fruit, along with the succulent hunk of pork. Who could ask for more.

  6. 5 stars
    Kevin! great use of the spice mix you did the other day! What I love most about slow roasts is how my house smells! great pictures as always!