Recipes
Recipes

Moroccan pulled pork with fruity couscous

This easy Moroccan recipe makes a spectacular meal for a dinner party, leaving you with more time to spend with guests

This easy Moroccan recipe makes a spectacular meal for a dinner party, leaving you with more time to spend with guests

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(2 votes)
Cooking Time

Cook: 6 Hours 25 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £2.30 per serving

Nutritional Information

Each 424g serving contains

Energy
2430kj
581kcal
29%
Fat
16.5g
Med
24%
Saturates
4.2g
Low
21%
Sugars
20.8g
Low
23%
Salt
2.54g
High
42%
of your reference intake.
Typical energy values per 100g:
573kj/137kcal

Ingredients

1.6kg joint boneless pork shoulder

2 tsp sea salt

2 tbsp Moroccan spice mix

2 tbsp pomegranate molasses (or brown sugar)

2 preserved lemons, pith removed and skin finely chopped

300g couscous

1 lemon, finely grated zest and juice of

400ml hot chicken stock

150g ready to eat dried apricots, roughly chopped

4 tbsp mint, freshly chopped

200g pomegranate seeds

50g whole almonds

Method

1
Pre-heat your oven to 220°C/Fan 200°C/Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
2
Mix together the salt, Moroccan spice mix, pomegranate molasses and half the preserved lemon. Rub half the mix thoroughly all over the pork. Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns.
3
Turn the oven down to 150°C/Fan 130°C/ Gas Mark 2. Remove the pork from the oven and fold the foil over the top. Pop it back into the oven and let it cook lazily for at least 5 hours or until tender.
4
Crank up the oven to 220°C/Fan 200°C/Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes.
5
While the pork is taking it easy, put the couscous in a large bowl and pour over the lemon juice and chicken stock. Cover with cling film and leave it until all the liquid has been absorbed. Fluff with a fork, then stir in the pomegranate seeds, apricots, chopped mint and almonds.
6
Shred the pork (with the cooking juices) into chunky pieces with two forks, stir in the rest of the spice mix and preserved lemon. Serve with the couscous.