Moroccan Pork

Moroccan Pork--this picture doesn't do it justice.

I had made this recipe a number of times before realizing that most Moroccans don't eat pork. Fortunately I wasn't serving it to anyone Moroccan. We're still calling it Moroccan Pork because of the seasonings and dried fruit cooked with the meat. If you're serving this to Moroccans, more appropriate meats would be beef, chicken, or lamb. My recipe is loosely based off a recipe for Slow Cooker Moroccan Pork Stew from thriftyfoods.com. My family gives Moroccan Pork a six for six "something good" rating.

Moroccan Pork
5-6 lbs. pork, well trimmed and cut into 2" cubes
Salt and pepper
3 Tablespoons oil
1 onion, sliced
1 green pepper, chopped
3 cloves garlic, pressed
1/2 cup flour
1 cup chicken stock
1 orange, juiced and zested
10 dried apricots, sliced
2/3 cup raisins
1/4 cup lemon juice
1/4 cup brown sugar
2 teaspoons cumin
1/8 teaspoon cayenne pepper
chopped parsley

• Heat the oil in a large frying pan over medium high heat.
• Season pork with salt and pepper.
• Brown pork in oil. You'll have to work in batches. Place the cooked pork in your crock pot.
• Add the onion and green pepper to the pan and cook for 4 minutes, until tender.
• Add the garlic and the flour and cook for one minute.
• Add the chicken stock and scrape to deglaze the pan.
• Turn off the heat and add the rest of the ingredients except for the parsley.
• Stir to combine, then transfer to your crock pot.
• Cook on low for 6-8 hours, until tender. 
• Season with salt and pepper. Sprinkle with parsley when serving.

Notes: Serve over rice or couscous. Can be prepped the night before and cooked during the day.

Question: What is your favorite crock pot recipe?