The moroccan pork is an alternative to BBQ sauced pulled pork. I love this dish because every time I make it the restaurant or my house smells amazing.
Here’s what you need:
1 tbsp ground cumin
½ tsp each of ground cinnamon, coriander, cayenne and black pepper
1 ½ tsp salt
2 ½ lbs boneless pork shoulder
1 large onion, diced
1 tbsp tomato paste
2 cups homemade chicken stock
1 cup chopped dried fruit (we like to use apricots and raisins)
2 large tomatoes, chopped
2 cinnamon sticks
1 tbsp fresh ginger, minced
2 tsp lemon zest
Here’s what you do:
Mix all of your spices together and toss with the pork to coat.
Sear the pork on all sides until lightly browned in a large roasting pan.
Remove pork from pan.
Add onions and tomato paste to the drippings in the pan.
Reduce heat and sauté until onions are soft.
Add chopped fruit, tomatoes, cinnamon, ginger, lemon zest and broth. Bring to a boil scraping up the browned bits.
Return pork to pan and bring to a simmer.
Transfer to a 350F oven and cook until tender (1-2 hours).
When pork is finished, remove from pan and reduce sauce until thick. Season with salt and pepper.
Serve with your favourite starch (we like rice or couscous) and top with cucumber raita.
Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW
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