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July 20, 2020
This shredded instant pot Moroccan pork stew is fork tender and falling off the bone, and pairs perfectly with fluffy couscous and toasted naan bread!
I love a good stew, especially in the fall! Today I’m sharing this recipe for a Moroccan inspired shredded pork stew, and the best part? It comes together super-easily in my new favorite kitchen assistant: the InstantPot!
The easiest thing you can do to make this (or any!) stew delicious is to marinate the meat for an adequate amount of time. I’d recommend marinating the pork butt for at least an hour, but preferably overnight! The brown sugar helps to give the meat a nice caramelization on the outside when you sear it.
After searing the meat and sautéing the onions, throw everything in the pot and let it stew – it’s as simple as that! I paired it today with Israeli couscous and toasted Naan bread, but you could pair it with noodles, rice, or potatoes too if you prefer, for the perfect fall meal!
Instant Pot Shredded Moroccan Pork with Israeli Couscous
This shredded instant pot Moroccan pork stew is fork tender and falling off the bone, and pairs perfectly with fluffy couscous and toasted naan bread!
Prep Time 20 minutes
Cook Time 2 hours
Marinate Time 1 hour 30 minutes
Total Time 3 hours 50 minutes
Servings 4 servings
Ingredients
For the marinade:
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 cup olive oil
- 2 pounds boneless pork shoulder pork butt
For the sauce:
- 2 tablespoons olive oil
- 1 white onion chopped
- 1- 14.5 ounce can diced tomatoes
- 1 tablespoon tomato paste
- 2 cups beef or pork stock
- Kosher salt to taste
- Ground black pepper to taste
For serving:
- 1 cup Israeli (pearl) couscous
- 4 pieces naan bread
- 1/4 cup fresh cilantro minced
Instructions
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In a large mixing bowl, whisk together all the spices for the marinade. Add olive oil and whisk to combine well. Add the pork shoulder and turn until completely coated in the marinade. Allow to marinate in refrigerator for 60 minutes (the longer the better!), turning occasionally to coat. Remove from refrigerator about 20-30 minutes before cooking to allow to come to room temperature.
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Turn InstantPot to saute setting on high heat. Add 2 tablespoons olive oil and sear pork shoulder on all sides until browned, about 2 minutes per side (don’t throw out the excess marinade in the bowl). Remove pork to a plate. Add onion and sear until it is softened and translucent, about 6-8 minutes. Add diced tomatoes, tomato paste, stock, and reserved marinade and stir to combine. Add pork back to the InstantPot. Turn saute feature off and place lid on the InstantPot, turning to lock. Set vent to sealing. Turn on pressure cooker setting to high for 70 minutes. When finished, use the quick release method to release the pressure.
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When there are about 15-20 minutes left, prepare couscous as directed on stovetop. Toast naan bread over an open flame for about 10-12 seconds per side.
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When pork is finished, remove from the Instant Pot to a cutting board. Set InstantPot to saute on high again to simmer and reduce sauce. Shred pork, discarding any large chunks of fat or sinew, and return shredded pork to the pot and stir. Allow to simmer for about 10 minutes, until the sauce is reduced and the pork has absorbed all those delicious flavors! Serve over couscous with naan bread and garnished with cilantro.
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