Moroccan pulled pork

Serves: 6
Preparation time: 20 minutes
Cooking/relaxing time: about 6 hours

Moroccan Cous CousIngredients

1.6kg (3½lb) joint boneless pork shoulder (remove the rind/skin if you wish)

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

For the couscous:

300g (10oz) couscous

Finely grated zest and juice of 1 lemon

400ml (14floz) hot chicken stock

150g (5oz) ready to eat apricots, roughly chopped

4 tbsp freshly chopped mint

200g (7oz) pomegranate seeds

50g (2oz) whole almonds


  1. Preheat your oven to 220°C/R7. 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 re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns.
  3. Turn the oven down to a laid-back 150°C/R2. Remove the roasting tin and fold the foil over the top of the pork. Pop it back into the oven and let it cook for at least 5 hours or until tender. Time to chill.
  4. Crank up the oven to 220°C/R7. 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.

Recipe and image courtesy of


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