Moroccan-Style Pork Shoulder Roast

• 5 pounds boneless blade pork roast
• 2 sweet potatoes peeled and cut into wedges
• 8 ounces sweet pepper baby, OR coarsely chopped and seeded sweet bell peppers
• 1/2 cup dried fruit mix, with apricots, plums and raisins
• 15 ounces coconut milk lite
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• couscous Cooked, optional

1. Trim visible fat from roast. Drizzle roast with soy sauce and rub all sides with curry. Brown roast in hot olive oil in a Dutch oven. Add remaining ingredients around the roast, cover with lid and place in a 350 degree F oven for 1 1/2-2 hours or until roast and potatoes are tender.
2. Transfer roast and vegetables to a serving platter. Return pan with sauce to stove top and bring to a boil, cook for about 5 minutes or until thickened slightly. Coarsely shred meat and serve with sweet potatoes and peppers and sauce. Serve over cooked couscous, if desired.

boneless blade pork roast, sweet potatoes, sweet pepper, fruit mix, coconut milk, orange juice, soy sauce, curry powder, olive oil, couscous

Taken from www.yummly.com/recipe/Moroccan-Style-Pork-Shoulder-Roast-2248502 (may not work)