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.
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4.84 from 18 votes

Moroccan Slow Roasted Pork

This aromatic and succulent Moroccan Slow Roasted Pork is pull apart delicious after getting rubbed with warm spices and roasted with vegetables and fruit.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Dinner, Main
Cuisine: Moroccan
Keyword: morrocan roast pork, slow cooked pork, spiced pork recipe
Servings: 8 servings
Calories: 653kcal
Author: Kevin Is Cooking


  • 4 lb pork shoulder , bone in
  • 4 tbsp Moroccan Seven Spice Blend (separated)
  • 1 tbsp kosher 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)


  • Preheat oven to 225°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 13x9” 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 for 6 hours, or until fall apart tender with internal temperature of 205°F. About 90 minutes per pound. 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.


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