Moroccan Pork Casserole

Savor the rich, aromatic flavors of Moroccan cuisine with this hearty Moroccan Pork Casserole, a dish that combines tender pork shoulder with a medley of warming spices like cumin, cinnamon, paprika, and coriander. Sweet dried apricots, hearty chickpeas, and vibrant carrots add depth to the savory tomato-based sauce, while a touch of honey balances the flavors with a hint of sweetness. Slow-cooked to perfection in a Dutch oven or casserole dish, this comforting one-pot wonder is ideal for cozy family dinners or meal prep. Serve it hot over fluffy couscous, fragrant rice, or with crusty bread to soak up every last drop of the fragrant, flavorful sauce. Ready in just over two hours, this recipe is a delicious way to elevate your weeknight meals with the exotic essence of Moroccan-inspired cooking.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams pork shoulder, cubed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 100 grams dried apricots, chopped
• 1 large carrot, sliced
• 400 grams canned chickpeas, drained and rinsed
• 400 grams canned diced tomatoes
• 250 milliliters chicken stock
• 1 tablespoon honey
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Heat the olive oil in a large ovenproof casserole or Dutch oven over medium-high heat.

Step 3

Season the cubed pork shoulder with a pinch of salt and pepper, then sear in the hot oil until browned on all sides. Work in batches if necessary to avoid overcrowding the pan. Remove the pork and set it aside.

Step 4

Reduce the heat to medium and add the chopped onion to the same pan. Sauté for 3-4 minutes until softened.

Step 5

Stir in the minced garlic, ground cumin, cinnamon, paprika, and coriander. Cook for 1-2 minutes until fragrant.

Step 6

Add the chopped dried apricots, sliced carrot, and canned chickpeas to the pan. Stir well to combine.

Step 7

Return the browned pork to the pan, then pour in the canned diced tomatoes and chicken stock. Add the honey, salt, and black pepper, stirring to mix all the ingredients evenly.

Step 8

Bring the mixture to a simmer, then cover the casserole with a lid and transfer it to the preheated oven.

Step 9

Cook the casserole in the oven for 1.5 hours, or until the pork is tender and the sauce has thickened slightly. Stir halfway through cooking to ensure even distribution.

Step 10

Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped cilantro, if desired.

Step 11

Serve hot with couscous, rice, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	1947.5 grams (1947.5g)

Amount per serving	% Daily Value*
Calories	2652

Total Fat 152.50g	196%
Saturated Fat 43.20g	216%
Polyunsaturated Fat 6.10g
Cholesterol 373mg	124%
Sodium 4532mg	197%
Total Carbohydrate 204.40g	74%
Dietary Fiber 43.80g	156%
Total Sugars 106.10g
Protein 134.30g	269%

Vitamin D 0IU	0%
Calcium 503mg	39%
Iron 23mg	127%
Potassium 4454mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 19.7%

Carbs: 30.0%