Moroccan pulled pork with fruity couscous
- 1.6kg joint boneless pork shoulder
- 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
- 300g couscous
- 1 lemon, finely grated zest and juice of
- 400ml hot chicken stock
- 150g ready to eat dried apricots, roughly chopped
- 4 tbsp mint, freshly chopped
- 200g pomegranate seeds
- 50g whole almonds
Pre-heat your oven to 220°C/Fan 200°C/Gas Mark 7. 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.
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 retie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Turn the oven down to a laid-back 150°C/Fan 130°C/ Gas Mark 2. Remove the pork from the oven and fold the foil over the top. Pop it back into the oven and let it cook lazily for at least 5 hours or until tender. Time to chill.
Crank up the oven to 220°C/Fan 200°C/Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes.
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.
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.