Pork Tagine Recipe with Apricots and Warm Spices

This pork tagine is a North African-inspired stew of tender pork, apricots, chickpeas and warm spices, simmered until the sauce is rich and fragrant. Pork is not used in many traditional Moroccan tagines, so this is a practical variation rather than a claim of a classic version; serve it with couscous or bread to catch the sauce.

Ingredients

2 tbsp (30 ml) olive oil
1½ lb (680 g) boneless pork shoulder, trimmed and cut into 1¼-inch (3 cm) cubes
1 large onion, finely chopped, about 1½ cups (225 g)
3 garlic cloves, finely chopped
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) ground ginger
½ tsp (1 g) ground cinnamon
¼ tsp (0.5 g) cayenne pepper, or to taste
1 tbsp (16 g) tomato paste
1½ cups (360 ml) low-sodium chicken stock
1 can chickpeas, 15 oz (425 g), drained and rinsed
¾ cup (120 g) dried apricots, halved if large
1 tsp (5 g) fine salt, plus more to taste
½ tsp freshly ground black pepper
1 tbsp (15 ml) lemon juice
2 tbsp (8 g) chopped fresh cilantro, for serving
2 tbsp (8 g) chopped fresh flat-leaf parsley, for serving
¼ cup (30 g) toasted sliced almonds, for serving (optional)

Instructions

Pat the pork dry and season it with the salt and black pepper. Heat the olive oil in a heavy, lidded Dutch oven or deep casserole over medium-high heat. Working in batches so the pan is not crowded, brown the pork on two or three sides, about 6–8 minutes per batch. Transfer the browned pieces to a plate; they do not need to be cooked through yet.
Reduce the heat to medium. Add the onion to the same pot and cook, stirring and scraping up browned bits, until softened, about 5–7 minutes. Add the garlic, cumin, coriander, ginger, cinnamon and cayenne. Stir for 30 seconds, just until fragrant; avoid letting the garlic or spices scorch.
Stir in the tomato paste and cook for 1 minute. Pour in about ½ cup (120 ml) of the stock and scrape the pot to loosen any stuck-on fond. Return the pork and any juices to the pot, then add the remaining stock. Bring the liquid to a gentle simmer.
Cover the pot, reduce the heat to low, and cook gently for 45 minutes, stirring once or twice. The liquid should bubble lightly, not boil hard. Check that the pork is beginning to soften; if the pot looks dry, add a splash of water or stock.
Stir in the chickpeas and dried apricots. Cover and simmer for another 20–30 minutes, until the pork is fork-tender and the apricots are plump. Check the thickest pork pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; for this braise, continue cooking until the shoulder is tender as well as safely cooked.
Remove the lid and simmer for 3–5 minutes if you would like a thicker sauce. Stir in the lemon juice, taste, and adjust salt, pepper or lemon to balance the sweetness. Let the tagine stand for 3 minutes, then serve topped with cilantro, parsley and almonds, if using.

Tips

Choose a braising cut: Pork shoulder becomes tender during the slow simmer and is less likely to dry out than lean loin. Cut the pieces evenly so they cook at a similar rate.
Brown in batches: Crowding traps steam and prevents good browning. If the fond on the pot begins to look very dark, lower the heat before adding the onion.
Balance the sweetness: Apricot sweetness varies by brand. Start with the listed amount, then add lemon juice a little at a time; a pinch more cayenne also offsets sweetness without making the dish sharply sour.
Use a substitute thoughtfully: Dried dates or prunes can replace apricots in the same quantity, giving a deeper, sweeter flavor. Preserved lemon is a traditional tagine accent; if you have it, use 1–2 tbsp (15–30 g) finely chopped peel and reduce the added salt.

Serving Suggestions

Serve the tagine over couscous, which takes only a few minutes to prepare and soaks up the spiced sauce. For a gluten-free option, use rice or quinoa. Warm flatbread is useful for scooping, while a simple salad of cucumber, tomato and herbs adds freshness. Put extra lemon wedges and toasted almonds on the table so everyone can adjust their serving.

Variations

For a little more savory depth, stir in ½ cup (75 g) pitted green olives during the last 10 minutes; taste before adding extra salt. For a milder, fruitier version, leave out the cayenne and add ½ cup (75 g) diced carrot with the onion. You can replace chickpeas with drained butter beans, though they are softer, so fold them in for only the final 10 minutes. To make the dish without pork, use 1½ lb (680 g) boneless lamb shoulder and follow the same braising method, checking its safe temperature as a whole cut.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. Keep for 3–4 days in the refrigerator, or freeze in meal-size portions for up to 3 months for best quality. Thaw frozen portions overnight in the refrigerator. Reheat on the stovetop over medium-low heat with a splash of water or stock, stirring occasionally, until steaming throughout and at least 165°F (74°C); check with a food thermometer. Reheat only the portion you plan to eat.

Frequently Asked Questions

Can I cook this in a traditional tagine?
Yes, if your tagine is suitable for stovetop use. Follow its manufacturer’s directions, use low heat and avoid sudden temperature changes. Brown the pork in a separate skillet if the tagine is not designed for searing, then transfer everything to it to simmer.

Can I make pork tagine ahead?
Yes. Cook it fully, cool it promptly and refrigerate it. The flavors meld as it rests, and it reheats well with a little added stock or water. Reheat to 165°F (74°C) before serving.

Why is my pork still tough?
Shoulder needs time for its connective tissue to soften. Keep the pot at a gentle simmer and continue cooking in 10–15-minute increments until fork-tender. A rapid boil can make the meat tighten and the sauce reduce too quickly.

Can I use pork loin instead of shoulder?
You can, but it is leaner and may become dry during a long braise. Cut it into larger pieces, start checking it earlier, and stop cooking once it reaches the safe minimum of 145°F (63°C) followed by a 3-minute rest. The result will be less fall-apart tender.

What can I use instead of dried apricots?
Use dried dates or prunes in an equal amount, or add ¾ cup (120 g) dried figs chopped into bite-size pieces. Each alternative changes the sweetness and flavor slightly, so adjust the lemon juice after simmering.

Is this recipe spicy?
It is gently warm rather than very hot with ¼ teaspoon cayenne. Leave it out for a mild stew, or offer harissa at the table for diners who want more heat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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