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The Hood Magazine

Moroccan Pork

02/24/2014 06:40PM ● By Hood Magazine

Recipe provided by the South Dakota Pork Producers Council


1 1/2 lb boneless pork loin roast, cut into 1-in cubes
2  cans(16-19 oz) garbanzo beans, drained
1 can (16 oz) tomatoes, cut into 1-in cubes, undrained
1 large yellow bell pepper, seeded, cut into 1-in squares
1/2 c red onion, chopped
1/2 c golden raisins
2 tbsp tomato paste
2 tbsp water
3 cloves garlic, minced
2 tsp chicken bouillon, instant
1 1/2 tsp ground cumin
2 tbsp peanut butter
Hot cooked couscous (optional)



Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix until well combined. Place pork slices on top of bean mixture. Cover. Cook on low heat setting 6-7 hours, or until pork is tender. Stir in peanut butter. Serve over couscous if desired.