Normally the slow cooker and dutch oven are tucked away at the back of the cupboards this time of year, but it’s been chilly here. For much of the last two weeks of July and all of August thus far it’s felt more like mid-Autumn than late summer. With nights struggling to stay above the mid-fifties and daytime temps barely climbing into the seventies, stews, chili, soups, and other rib-sticking fare has only felt appropriate.

Now, Islam being the official religion of Morocco, I’m aware that we probably can’t really call any pork dish Moroccan entirely, but inspired seems fair for one that draws so heavily on the cuisine’s signature flavors. Heavy on paprika and cumin, mixed with a little ginger, and infused with cinnamon; if I hadn’t been out of turmeric I probably would have added a dash or three as well. This one is one of those recipes that I love; the kind you can toss in the crock pot and come back to only when it’s time to dish it out. Even The Man, who is not a fan of squash, requested leftovers for lunch.

We ate it with spoons straight from the bowl, just like pictured, but you could serve it over couscous or a side of crusty bread.


Moroccan Inspired Pork Stew

Prep time
Cook time
Total time
Author: Diana Prichard
Recipe type: Dinner
Cuisine: Moroccan
Serves: 8
  • 2 T Paprika
  • 2 tsp Ground Cumin
  • 1 tsp Finely Grated Ginger
  • 1 tsp Course Sea Salt
  • 1 Approx. 3lb Pork Shoulder Roast
  • 1 Med. Butternut Squash, cubed
  • 1 15oz can Chickpeas, drained and rinsed
  • 1 pint water
  • 1 28oz can Diced Tomatoes
  • 1 Cinnamon Stick
  • 1 tsp Black Peppercorns
  1. Combine Paprika, ginger, cumin, and sea salt in a small dish.
  2. Rub pork shoulder roast with spice mixture, coating well and using about half.
  3. Add squash, chickpeas, tomatoes (with their juice), and water to bottom of slow cooker, leaving a small well in the center for the roast.
  4. Place roast on top, sprinkle with peppercorns, and add the cinnamon stick.
  5. Cook on med-high for 4 hours or until pork roast falls apart easily.
  6. Remove roast to a plate or cutting board, shred meat using two forks, and add back to crock pot. Retain bone and excess fat to make pork stock, discard cinnamon stick.

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