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Paleo Moroccan Pork Roast
Paleo Moroccan Pork Roast
| By : |
| Prep Time | 7 minutes |
| Cook Time | 120 minutes |
| Servings |
6-7 servings
|
Ingredients
- 3 1/2 pounds pork picnic roast
- 4 cloves garlic skinned and halved length-wise
- 1/4 cup Moroccan spice rub mix use store bought or recipe below
- 1 cup Water
- 1/2 lemon
Moroccan Spice Rub Mix
- 1 1/2 tablespoons coriander
- 1 1/2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 tablespoon coconut sugar
- 3 teaspoons salt
- 1 pinch cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ginger powder
Tangy Coconut Yogurt Sauce
- 1 cup coconut yogurt paleo friendly, or plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1-2 cloves garlic
- 1 small handfull cilantro
- salt to taste
- pepper to taste
Ingredients
Moroccan Spice Rub Mix
Tangy Coconut Yogurt Sauce
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Instructions
- Cut off any skin and about half of the layer of fat of the roast. You want some of that fat for cooking to enhance the flavours and lock in the moisture.
- Using a small knife, poke about 8 holes into the roast and stuff the garlic slivers into them. Do more if you love garlic.
- If making your own Moroccan Spice mix, combine all listed ingredients for the mix together and use as needed.
- Using your hands, rub the Moroccan spice mix all over the roast on a cutting board or large bowl to contain the mess. (Use plastic gloves to protect your hands fro being stained by the spices.)
- Pour
1 cup of water into the Instant Pot, place the trivet in the Instant Pot as well (the water shouldn't reach the top of the trivet) and then place the roast ontop. - Secure the lid, select the "Manual" setting and adjust cooking time to 90 minutes.
- If you want to crisp up the outside of the roast a bit when it's done in the Instant Pot (do an instant pressure release if you're in a hurry), preheat the oven to
450F , transfer the pork to a roasting pan, and cook for about 15-20 minutes. - Remove from oven and allow meat to rest at least 10 minutes before slicing.
- Sprinkle with lemon juice and serve with a lemony yogurt sauce such as the Tangy Coconut Yogurt Sauce.
- To make the tangy coconut yogurt: Stir all ingredients together thoroughly in advance. Allow to sit in fridge until needed (you can serve immediately, but the flavors blend better with a little time).
Holley & Raj are friends from British Columbia who share a passion for fun & yummy healthy real food. Our healthy recipes are for everyone: Paleo, Gluten Free, Delicious! Holley started in food service at the age of 15 and continued to pursue management and service in restaurants and public houses for more than 15 years. Raj was trained as a pharmacist therefore, healthy lifestyle habits are incredibly important to him. His time in healthcare has emphasized how crucial it is for human beings to make smart healthy decisions, and food choices. The pair have come together to bring to you The Primal Desire, their paleo based food blog that offers delicious recipes that will make healthy decisions easier!
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Gave this one a try tonight. I’m not on a paleo diet – I just love Moroccan food. The pork came out falling off the bone and was wonderfully moist and juicy. But even with the spice rib, the pork itself was not terribly flavorful on its own. What made this dish was the yogurt sauce.
As I’m not paleo, I used brown sugar instead of coconut sugar for the spice rub. And I didn’t have coconut yogurt so I put shaved coconut into the sauce. The sauce really did push this dish over the edge!
The flavor was light and fresh. It was really moist and tender when I pulled it out of the IP. I opted to crisp it in the oven, as per the directions, and it became quite dried out. My husband loved it!! I think I’ll pass on the oven next time. The sauce really does make this delicious. It was easy and tasty.