Moroccan Pulled Pork and Jewelled Cous Cous

Moroccan pulled pork and jewelled cous cous


This is a commissioned post


Bank holidays are great for catching up with friends and family and hopefully getting outside and enjoying some good weather too. My family love getting together for big feasts during the holidays but none of us really wants to be stuck in the kitchen all day when we could all be doing something more fun all together like going for a walk to the beach. So with this in mind we’re having pulled pork instead of a traditional roast this weekend. It takes longer to cook but there is very little hands on time meaning that the meat can be put in the oven in the morning and then be ready for a late lunch after a long walk to build up an appetite.


Moroccan pulled pork and jewelled cous cous


I’ve chosen a Moroccan inspired spice mix to add my pork because we all love the rich, fragrant spiciness of ras el hanout paired with the fiery heat of harissa. Preparing the meat is easy, all you need to do is rub over the spice mix and then let it roast slowly in the oven for about 5 hours then shred it up with a couple of forks. Then serve it alongside an impressive looking, yet very easy to prepare jewelled cous cous studded with dried fruits, almonds and pretty pink pomegranate.


Moroccan pulled pork and jewelled cous cous


Moroccan Pulled Pork and Jewelled Cous Cous
Prep time
Cook time
Total time
Lazy Moroccan style pulled pork flavoured with fragrant ras el hanout and fiery harissa served with easy to prepare jewelled cous cous. Perfect for a relaxed family get together or sharing with friends.
Recipe type: Main
Cuisine: Moroccan Style
Serves: 6-8
For the pulled pork:
  • 1.6kg boneless rolled pork shoulder joint
  • 2 tbsp ras el hanout spice blend
  • 2 tsp fine sea salt
  • 2 tbsp soft brown sugar
  • 3 tbsp harissa paste - use 2 tbsp if you prefer milder chilli heat
For the jewelled cous cous:
  • 400g cous cous
  • 800ml hot chicken or vegetable stock
  • 2 pomegranates - seeds removed
  • large handful of dried apricots - chopped
  • large handful of dates - chopped
  • large handful of flat leaf parsely - finely chopped
  • large handful of flaked almonds
  • juice of 1 lemon
  • 5 tbsp olive oil
  • salt and freshly ground black pepper
  1. Preheat the oven to 220°C (200°C fan) and line a roasting dish with a large piece of foil big enough to wrap around the pork later, fold the edges of the foil down.
  2. In a small bowl mix together the ras el hanout, salt, brown sugar and harissa.
  3. Remove the string from the pork and pat dry with kitchen paper, leave the rind on and unroll the meat then rub over half of the spice mix. Re roll the pork loosely and place skin side up into the lined roasting dish and roast for 30 minutes.
  4. Reduce the heat to 150°C (130°C fan) and cover the pork with the overhanging foil then return to the oven to slow roast for 5 hours.
  5. After 5 hours is up, turn the heat back up to 220°C (200°C fan), uncover the pork and give it 10 minutes in the oven to crisp up on top.
  6. Take the pork out of the oven and wrap in foil then rest for 30 minutes.
  7. While the meat is resting prepare the cous cous. Put the cous cous into a large bowl with the apricots and dates and pour over the stock, leave for 10 minutes to absorb the liquid then fluff up with a fork. Whisk the lemon juice and olive oil together with some seasoning then add to the cous cous with the pomegranate seeds and parsely and mix well. Transfer to a serving dish and scatter over the flaked almonds.
  8. Use 2 forks to shred the meat, it should be very tender and pull easily and stir through the remaining spice mix and the meat juices, serve on a large platter and let everyone get stuck in.
Serve the pork and cous cous with a simple salad of mixed leaves, tomato and cucumber.


Recipe commissioned for Love Pork.

For more lazy pulled pork inspiration check out Fuss Free Flavours’ Ultimate Effortless Pulled Pork, Recipe From A Pantry’s Slow Cooked Chinese 5 Spice Pulled Pork or Foodie Quine’s Slow Cooker Irn Bru Pulled Pork.

Moroccan pulled pork and jewelled cous cous
  • kellie@foodtoglow
    May 24, 2015 at 5:07 pm

    Really love the look of your cous cous! .So vibrant!
    kellie@foodtoglow recently posted…Vanilla and Turmeric Polenta Cake with Roasted Rhubarb and GrapesMy Profile

  • Bintu @ Recipes From A Pantry
    May 24, 2015 at 5:11 pm

    Oh my gosh. I am siting here with my foodie hat on just imagining the flavours of your Moroccan pork.
    Bintu @ Recipes From A Pantry recently posted…Mini No Bake Vegan CheesecakesMy Profile

  • Sarah Maison Cupcake
    May 24, 2015 at 6:39 pm

    My goodness that looks wonderful. I’ve never actually made pulled pork myself which I need to put right!
    Sarah Maison Cupcake recently posted…21 things to do in Paris with kidsMy Profile

  • Angela - Garden Tea Cakes and Me
    May 24, 2015 at 7:59 pm

    I love pulled pork but usually end up with the bbq sauce with it, love the idea of Moroccan spices.

    Angela – Garden Tea Cakes and Me recently posted…Desserts Through the Decades, and my mums favourite is..My Profile

  • hannah
    May 24, 2015 at 8:02 pm

    That recipe looks nice and easy to make x
    hannah recently posted…Smashbox Blush Soft Lights Duo – Super ModelMy Profile

    May 24, 2015 at 9:58 pm

    that looks delicious – I love moroccan flavours but I’ve not tried it with pulled pork – definitely next time!
    HELEN recently posted…Bank Holiday Slow Cooker Pulled PorkMy Profile

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    May 25, 2015 at 7:11 am

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  • Brian Jones
    May 25, 2015 at 9:37 am

    Yowsers, I love the sound of this… I have only recently started playing around with North African flavours and I love them, so adding in a but of wonderful pork sounds like my idea of heaven 🙂
    Brian Jones recently posted…Hungarian Chicken Paprikash With NokedliMy Profile

  • Dannii @ Hungry Healthy Happy
    May 27, 2015 at 4:57 pm

    I love pulled pork, it’s such a comforting dish. I am loving the sound of that cous cous too -lots of colours 🙂
    Dannii @ Hungry Healthy Happy recently posted…Comment on The Beautiful City of Granada, Spain by DanniiMy Profile

  • Emily Leary
    May 28, 2015 at 9:55 am

    That looks beautiful, Jen. Pulled pork is always a winner and the couscous is so inviting.
    Emily Leary recently posted…Ultra decadent millionaire’s mini loavesMy Profile

  • Margot @ Coffee & Vanilla
    May 28, 2015 at 10:11 am

    I don’t eat pork but this look amazing, my hubby would enjoy it big time!
    Margot @ Coffee & Vanilla recently posted…Trip to Paris & Lunch at Porte 12 with Teisseire Syrups #TourDeTeisseireMy Profile

  • Linda @ With A Blast
    May 28, 2015 at 3:42 pm

    What a delicious combination, Jen ! Love this for a weekend dinner !
    Linda @ With A Blast recently posted…Freedom Fridays with All My Bloggy Friends #81My Profile

  • peter @feedyoursoultoo
    May 28, 2015 at 6:38 pm

    I love Morrocan flavors and your dish looks great.
    peter @feedyoursoultoo recently posted…Mexican PastaMy Profile

  • Tara
    May 28, 2015 at 9:09 pm

    Great looking meal, do you have take out, I would love that!!

  • Krati
    May 29, 2015 at 8:32 pm

    This looks so delish, Jen and lovely pictures…!!
    Krati recently posted…Pan Roasted Potatoes with Fresh RosemaryMy Profile

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