Moroccan pulled pork with couscous recipe

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  • Serves 6
  • 5 mins to prepare and 6 hrs 40 mins to cook, 30 mins to cool
  • 654 calories / serving
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Slow cooked pulled pork is a wonderful family indulgence, and this North African inspired dish is no exception. The meltingly tender pork delivers the distinctive flavours of Morocco with honey, zesty lemons, ras el hanout and a bed of fruity couscous.

Preheat your oven to gas 7, 220°C, 200°C fan. Line a roasting tin with a sheet of foil large enough to allow you to cover the pork. Unroll the joint, pat dry with kitchen paper and place in the tin. Remove the skin & rind for a lower fat option.

Mix together the salt, Moroccan spice blend, honey and half a lemon, removing the flesh and pith and finely chopping skin. Rub half this mixture thoroughly all over the pork and roll it up again (there is no need to retie the string). Put in the oven for 30 minutes uncovered, to allow it to brown.

Reduce the oven temperature to gas 2, 150°C, fan 130°C. Remove the pork and fold the foil over the top. Return the pork to the oven and cook for a further 6 hours, or until tender.

Increase the oven temperature to gas 7, 220°C, 200°C fan and uncover the pork for 10 minutes, allowing it to crisp. Remove from the oven, cover with foil and rest for 30 minutes. 

While the pork is resting, put the couscous in a large bowl and pour over the chicken stock plus the juice of a lemon. Cover with cling film and leave until all the liquid has been absorbed. Fluff with a fork, then stir in the apricots, mint, pomegranate, almonds and finely grated lemon zest. Shred the pork with 2 forks, stir in the rest of the spice mix and remaining lemon, and serve with the couscous.

For a more intense flavour, rub the spice mix into the pork the night before to allow the flavours to develop in the fridge overnight.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the Pork

  • 1.6kg (3 1/2lb) joint boneless pork shoulder
  • 1/2 tsp sea salt
  • 2 tbsp Santa Maria Moroccan Ras el hanout blend
  • 2 tbsp honey
  • 1 lemon
  • For the couscous

  • 300g (10oz) couscous
  • 1 lemon, zested and juiced
  • 400ml (14fl oz) hot chicken stock
  • 150g (5oz) ready-to-eat apricots, chopped
  • 4 tbsp fresh mint, chopped
  • 160g (5oz) pomegranate seeds
  • 50g (2oz) whole almonds
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  • Energy 2740kj 654kcal 33%
  • Fat 16.4g 23%
  • Saturates 4.2g 21%
  • Sugars 20.5g 23%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 66.8g Protein 59.9g Fibre 5.6g

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