Slow Cooker Moroccan Pulled Pork

You don’t even want to know how long it took me to spell Moroccan right.

Slow Cooker Moroccan Pulled Pork / Bev Cooks

Who rightly cares though because THIS DISH. Ahhhhhhh!

It’s going to change you. As a person. Changed.

Also, I’m having a serious talk with myself right now about the amount of all-caps abuse in the coming of this post.


Slow Cooker Moroccan Pulled Pork / Bev Cooks

(^^ I’d like to apologize on behalf of that rude carrot that is giving you the bird. ^^)

First of all, it’s slow cooker. The heavy lifting is in the beginning. And by heavy lifting I mean fat trimming. I know we’ve discussed this before, but let’s talk about it again! I LOVE TO TRIM FAT. Do you? Tell me I’m not alone in this dark world.

There’s something so meditative about it. Cutting that enorm meaty shoulder/butt open right in the middle, only to discover a world of marbled ick that needs a haircut. All of these words are disgusting and awful, I know.

It seriously takes me half an hour to trim a 3-pound chunk o’ meat. I hum. I chant. I get super into it. And you’re super into x-ing out of this blog post if I don’t change the subject.


Slow Cooker Moroccan Pulled Pork / Bev Cooks

After some trimmin’, throw that sucker into a slow cooker with some black beans, diced tomatoes, onions, garlic, CARROTS (I feel like carrots are totally Moroccan. Like, if you get a Moroccan dish somewhere, there’s always a good looking carrot in it), and spices!

But let’s talk about the spice. Oh geez. This freaking spice.

Our first day in London, we took this fun little gastro pub tour, where we dropped into this tiiiiiny SPICE SHOP O’ BLISS. I think I snapped it, saying it smelled like a delicious armpit or something. You know what I mean!? How spices can totally smell tantalizing and slightly funk-0-tron at the same time? In the best way? This is a good thing. Anyway, I bought this Moroccan Raz El Hanout and slipped into a coma at the first sniff. The petite, portly British cashier chirped, “Put this ovah pork and beans! You’ll nevah be the same.”


(pee ess – you can find the spice on the spice aisle at your store! not the London version, so it won’t be exaaaactly the same. but you’re still a good person.)

Slow Cooker Moroccan Pulled Pork / Bev Cooks

Sixish hours later, a little shreddin’ right in the pot, some fresh parsley and a bit of zingy lemon juice, and you’ve got this beckoning baby beaut.

I served mine over basmati rice, and it one beautiful day for my tum. (<–gross) But even some torn crusty bread or couscous or even flat egg pasta would be ridic divine.

(This is the part where you’re changed forever.)

(Like, I can’t wait for you to taste it and faint over and over.)

(It’s stupid good. Did I mention that?)

Slow Cooker Moroccan Pulled Pork / Bev Cooks


Slow Cooker Moroccan Pulled Pork
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  • 3 pounds pork shoulder or butt, excess fat trimmed
  • 1/2 large white onion, diced
  • 4 cloves garlic, chopped
  • 4 large carrots, cut into 1-inch pieces
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 1 1/2 heaping Tbs. Moroccan Raz El Hanout spice
  • coarse salt and freshly ground pepper
  • 1/3 cup chopped fresh parsley
  • 2 lemons
  • 3 cups cooked Basmati rice


  1. Place the pork shoulder, onions, garlic, carrots, black beans, tomatoes, Moroccan spice, a pinch of salt and pepper into a slow cooker. Gently toss to combine. Cook on low for 6-8 hours.
  2. Shred the pork (right in the pot) with two forks. Taste. Need any more salt? Add a pinch if it needs a tiny lift.
  3. Serve pulled pork over cooked rice and garnish with fresh parsley and lemon wedges for brightness. OMG it's crazy good.
  4. Serves 6. (with possible leftovers. woot!)

Slow Cooker Moroccan Pulled Pork / Bev Cooks

Can you believe I made it this entire blog post without a single “rockin’ Moroccan” joke? Will you forgive me?


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27 Responses to Slow Cooker Moroccan Pulled Pork

  1. Brittany | Words Like Honeycomb April 19, 2016 at 7:59 am #
    Moroccan?! on a Tuesday>!? I love this.
  2. Ellie | Hungry by Nature April 19, 2016 at 9:41 am #
    yummmmm. this looks incredible.
  3. The Kitten Abides April 19, 2016 at 10:29 am #
    Looks delish! Could this be done with chicken or turkey (as I don't eat pork)??
    • Bev Weidner April 19, 2016 at 11:48 am #
      Totally could! Sub any meat you prefer. :)
  4. bridget {bake at 350} April 19, 2016 at 11:01 am #
    This looks and sounds amazing....even with the marbled ick butt fat imagery, hahaha, I'm still totally sold! Making soon
  5. Kate April 19, 2016 at 1:38 pm #
    I bet it would be amazing with Naan!
  6. Nix April 20, 2016 at 2:13 am #
    Salivating!!!!! Totes going to be rocking this .. *looks up the spelling * ... Moroccan!
  7. Molly @ Yes to Yolks April 20, 2016 at 10:45 am #
    Looove this idea! I am always looking for new ways to do pulled pork, and this may just be the answer! Also, your fat trimming imagery is awesome.
  8. Heather April 20, 2016 at 5:08 pm #
    Totally KWYM about spices! Cumin is one of my FAVORITES but it totally smells like dirty gym sock feet.
  9. Lydia B April 22, 2016 at 11:00 am #
    Oh gosh this looks good! Is it spicy?
  10. Emily @ Life on Food April 27, 2016 at 1:54 pm #
    This looks delicious and fancy. Without actually being fancy. But you forgot about the wine. Must serve with wine.
  11. Eduardo October 20, 2016 at 1:09 pm #
    Interesting recipe. Funny thing is, Morocco is a Muslim country, which means they don't ever eat pork. :D
  12. Pzz October 20, 2016 at 5:56 pm #
    You realize that Moroccans don't eat swine, don't you? Jeeez.
    • Bev Weidner October 20, 2016 at 6:17 pm #
      Yep! Just adapted it to make it more my style. I'm not claiming that pork is their culture or tradition. Just making it my own!
    • Mark October 26, 2016 at 11:35 am #
      i'm sure you could substitute lamb shoulder for the pork. I'm going to try it because lamb shoulder went on sale at my local sprouts this week
  13. Mallory Pischlar October 27, 2016 at 12:30 pm #
    I made this with a brisket (because i'm not a huge fan of pork) and it was delishhhh! Definately adding this to my meal rotation!
  14. Larry Kardon December 12, 2016 at 9:38 am #
    Moroccans are Muslim so they don't eat pork. I think lamb would make this a more genuine Moroccan dish.
    • Farmer Dee January 17, 2017 at 12:02 pm #
      You missed the point. I am a Polish-Canadian Catholic looking for a Moroccan pork recipe. To cook in a Dutch oven on a Mennonite wood stove.
      • Paul June 1, 2018 at 1:51 am #
        Thank you for this
  15. Sarah December 7, 2017 at 10:09 am #
    Bev - Any thoughts on using the Raz El Hanout as a rub ob the pork and then quickly searing on both sides before throwing it into the slow cooker?
  16. Paul June 1, 2018 at 1:43 am #
    Your website is just hilarious and this recipe looks awesome. I will be checking back in for more recipes and hilarious prose. Bravo!
  17. Salty Water March 26, 2019 at 5:41 am #
    Good substitute for people who love North African flavors but don't like lamb or mutton. My variation cuts the carrots in half and doubles the onion. Half a large yellow onion and half a large Vidalia is perfect. If you really want the spices to bloom, rub the pork shoulder all over with the Ras El Hanout (no z), and give it a quick sear all over in a large cast iron skillet before transferring to your slow cooker.
  18. Tammy December 4, 2021 at 12:56 pm #
    I made this last night for company and it was "stupid good". I served it with turmeric rice, chickpea-spinach stew and a romaine citrus salad. I think this might be my Christmas dinner this year. Honestly sooo good. I made it exactly as you suggested but used a bone in butt roast and probably more Ras El Hanout. Thanks so much for sharing this.


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