Slow-Roasted Pork Shoulder with Crispy Crackling

This aromatic, succulent slow roasted pork shoulder is inspired by Moroccan flavors. Rubbed with warm spices and roasted together with sweet potatoes, carrots, red onion and dried apricots, the pork becomes fall-apart tender while the fruit and vegetables caramelize in the pan. The result is a fragrant, satisfying one-pan dinner that fills the house with enticing aromas.

Slow Roasted Pork Shoulder

Slow roasting transforms a humble pork shoulder into a memorable main course. Low and slow cooking renders connective tissue and fat, producing tender, juicy meat with a richly flavored crust. This Moroccan-inspired version pairs warm spice notes with the natural sweetness of roasted vegetables and apricots for a balanced dish that works equally well for family dinners or entertaining.

The recipe is prepared in a single large roasting pan: the pork sits in the middle while the vegetables and fruit surround it, absorbing pan juices and spice. A small amount of chicken stock keeps everything moist during the long roast, and finishing the dish with roasted lemon and fresh mint lifts the flavors.

Although the recipe is shown using pork shoulder, the same approach and spice profile also complement lamb or other slow-roasting cuts.

Can I make this in a slow cooker?

Yes. A reader reported great results by cooking the pork in a slow cooker for 2 hours on high followed by 6 hours on low, producing tender, pull-apart meat with excellent flavor. If using a slow cooker, brown the pork briefly in a pan first if you want extra crust, then transfer to the slow cooker with the vegetables, stock and apricots.

What’s in the Moroccan Spice Blend?

The Moroccan Seven Spice Blend used here focuses on warm aromatic spices that complement pork and roasted vegetables. Typical components include black pepper, cinnamon, ginger, cardamom and nutmeg. No salt is included in the blend itself; salt is added separately when rubbing the pork.

What to serve with slow roasted pork shoulder

Serve the pulled pork with the roasted sweet potatoes, carrots, red onion and dried apricots from the pan. Finish with a squeeze of the roasted lemons and spoon the pan juices over the meat and vegetables. A scattering of chopped fresh mint adds a bright contrast to the warm spices and caramelized flavors.

This combination feeds a crowd and makes for easy cleanup since everything roasts together in one pan.

Slow Roasted Pork Shoulder

Slow roasted pork shoulder seasoned with warm Moroccan spices and roasted with sweet potatoes, carrots, onion and apricots for a fragrant, tender meal.

Servings: 8

Prep: 15 mins

Cook: 6 hrs

Total: 6 hrs 15 mins

Ingredients

• 4 lb pork shoulder, bone in
• 4 tbsp Moroccan Seven Spice Blend (see notes below; divided)
• 1 tbsp salt
• 1 cup chicken stock
• 4 large carrots, cut into thick, French fry–like wedges
• 2 large sweet potatoes, cut into large wedges
• 1 red onion, sliced into thick half-inch slices
• 1/2 cup dried apricots
• 1 tbsp olive oil
• 1 tbsp honey
• 3 large lemons, halved
• 1/4 cup fresh mint, chopped (optional)

Instructions

1. Preheat the oven to 275°F (135°C). Allow the pork shoulder to come to room temperature while the oven warms.
2. Mix 3 tablespoons of the Moroccan Seven Spice Blend with the salt. Rub this mixture all over the pork shoulder, pressing it into the meat. Let the pork rest while you prepare the vegetables.
3. Peel and cut the carrots into thick wedges. Peel and cut the sweet potatoes into large wedges. Halve the red onion vertically, trim and slice into thick pieces. In a large bowl, toss the vegetables and the dried apricots with the olive oil, honey and the remaining 1 tablespoon of the spice blend so they are evenly coated.
4. Place the pork shoulder, fat side up, in the center of a large 13×9″ (approximately) baking dish. If needed, prop the pork on a few vegetables so it sits steady. Arrange the seasoned vegetables and apricots around the pork. Pour the chicken stock into the pan around the pork and vegetables (not over the spice-rubbed surface).
5. Roast uncovered in the preheated oven for about 6 hours, basting occasionally with pan juices. Cook until the pork is fall-apart tender and reaches an internal temperature around 205°F (96°C), which yields very tender pulled meat.
6. When the pork is done, remove the pan from the oven and tent it loosely with aluminum foil. Allow the meat to rest for at least 20 minutes. Remove the bone, then pull the pork apart or cut into pieces.
7. Serve the pork with the roasted vegetables and apricots. Spoon the pan juices over the meat, squeeze the roasted lemons on top, and sprinkle with chopped fresh mint if desired.

Notes

Slow cooker option: For a slow cooker, a reader reports excellent results using 2 hours on high then 6 hours on low. If possible, sear the pork first for extra color, then combine with vegetables, stock and apricots in the slow cooker.

Spice blend: The Moroccan Seven Spice Blend typically contains black pepper, cinnamon, ginger, cardamom and nutmeg. Adjust quantities to taste and add no salt to the blend since salt is applied separately.

Nutrition

Calories: 653 kcal | Carbohydrates: 24.2 g | Protein: 41.5 g | Fat: 43.1 g | Saturated Fat: 14.5 g | Fiber: 4 g | Sugar: 11.7 g

The information shown is an estimate provided by an online nutrition calculator and should not replace professional dietary advice.

Course: Dinners

Cuisine: Melting Pot

Author: Kevin Is Cooking

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