Pork Tagine Recipe with Apricots and Warm Spices

Pork tagine is a Moroccan-inspired slow-cooked stew of tender pork, warm spices, onions, and sweet dried apricots, served with a savory, gently sweet sauce. This practical stovetop version uses a heavy covered pot rather than a traditional tagine, and builds its flavor by browning the pork before simmering it until tender.

Ingredients

2 lb (900 g) boneless pork shoulder, trimmed of excess fat and cut into 1½-inch (4 cm) pieces
1½ tsp (9 g) fine salt, divided
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
2 medium yellow onions, about 12 oz (340 g), thinly sliced
3 garlic cloves, minced
1 tsp (2 g) ground cumin
1 tsp (2 g) ground ginger
1 tsp (2 g) ground coriander
½ tsp (1 g) ground cinnamon
¼ tsp (0.5 g) ground turmeric
2 tbsp (30 g) tomato paste
1½ cups (360 ml) low-sodium chicken broth
1 cup (240 ml) water, plus a little more if needed
1 strip lemon peel, about 2 inches (5 cm), with little or no white pith
1 cup (150 g) dried apricots, halved if large
½ cup (75 g) pitted green olives, rinsed and halved
1 tbsp (15 ml) lemon juice, plus more to taste
¼ cup (10 g) chopped fresh cilantro or flat-leaf parsley
2 tbsp (15 g) toasted sliced almonds, for serving (optional)

Instructions

Pat the pork dry with paper towels. Season it with 1 teaspoon of the salt and the black pepper. Set a large, heavy Dutch oven or other lidded pot over medium-high heat and add the olive oil.
Working in two batches so the pieces have room to brown, sear the pork for about 3 minutes per side, until well browned. Transfer each batch to a plate. Avoid crowding the pot: meat piled together steams and will not develop as much color.
Lower the heat to medium. Add the onions and remaining ½ teaspoon salt. Cook for 7–9 minutes, stirring occasionally and scraping up browned bits, until softened and lightly golden. Stir in the garlic, cumin, ginger, coriander, cinnamon, and turmeric; cook for 30 seconds, just until fragrant.
Mix in the tomato paste and cook for 1 minute. Pour in the broth and water, scraping the bottom of the pot to release any browned bits. Return the pork and its juices to the pot, then add the lemon peel. Bring the liquid just to a simmer.
Cover the pot, reduce the heat to low, and simmer gently for 55 minutes. Check occasionally that the liquid is barely bubbling; if the pot looks dry or the pork is sticking, add water a few tablespoons at a time. Keep the lid on between checks.
Stir in the apricots and olives. Cover and simmer for another 20–30 minutes, until the pork is fork-tender. Check the thickest pork pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. For this braised stew, cook the shoulder until tender as well as safely cooked; tenderness may require more time than the minimum temperature.
Remove the lemon peel. Stir in the lemon juice and cilantro or parsley. Taste the sauce and adjust with more salt, pepper, or lemon juice. If it is thinner than you like, simmer uncovered for 3–5 minutes; if too thick, add a splash of water or broth. Rest the tagine off the heat for 3 minutes before serving, then scatter with almonds if using.

Tips

Choose shoulder for a tender braise. Pork shoulder has enough connective tissue to soften during the long simmer. Lean pork loin cooks faster and can turn dry, so it is not a direct substitute; if using it, shorten the simmer and check it early with a thermometer.
Keep the simmer gentle. A hard boil can make the meat firm and evaporate the liquid too quickly. If your pot does not seal tightly, check the broth level more often and add small amounts of water as needed.
Adjust the sweetness and salt. Apricots and olives vary in sweetness and saltiness. Rinse salty olives, then taste the finished sauce before adding more salt. For a less sweet dish, use ¾ cup (110 g) apricots.
Work ahead without leaving it out. You can cut and season the pork and slice the onions a day ahead; keep them covered in separate containers in the refrigerator. Refrigerate cooked tagine within 2 hours of cooking.

Serving Suggestions

Spoon the pork and plenty of sauce over couscous, which catches the braising juices, or serve it with rice, bulgur, or warm flatbread. A simple cucumber-and-tomato salad, steamed greens, or roasted carrots adds freshness alongside the rich stew. Put extra lemon wedges and chopped herbs on the table so everyone can brighten their serving to taste.

Variations

For a more traditional North African pantry flavor, replace the lemon peel and juice with 1 preserved lemon, rinsed and finely chopped; preserved lemon is salty and pleasantly intense, so start with less added salt and taste at the end. If it is unavailable, the fresh lemon in this recipe is a practical substitute, though the sauce will be brighter and less deeply fermented in flavor.

Swap the apricots for 1 cup (150 g) pitted prunes for a darker, richer sweetness, or use a mixture of both. Add 1 cup (150 g) cooked chickpeas during the final 15 minutes for a heartier stew. For a little heat, add ¼ teaspoon (0.5 g) cayenne with the other spices; increase cautiously, since the warm spices should remain balanced rather than dominate.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a shallow, covered container within 2 hours. The tagine keeps for 3–4 days in the refrigerator. Reheat only the portion you need in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened. Heat until steaming throughout and check that leftovers reach 165°F (74°C). You can also microwave individual portions, stirring halfway through and checking the temperature in more than one spot.

To freeze, portion the cooled stew into freezer-safe containers and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the apricots may soften further after freezing, but the sauce will remain flavorful.

Frequently Asked Questions

Can I make pork tagine in a slow cooker?
Yes. Brown the pork and soften the onions with the spices on the stovetop first, then transfer everything except the apricots and olives to the slow cooker. Cook on low until the shoulder is tender, roughly 6–7 hours, adding the fruit and olives for the final 30–45 minutes. Slow cookers vary, so check tenderness and use a thermometer.

Do I need a traditional tagine pot?
No. A heavy Dutch oven or sturdy lidded saucepan works well. A traditional tagine has a distinctive cone-shaped lid that helps circulate steam, but the key here is a tightly covered pot and a low, gentle simmer.

Why is my pork still tough?
It may simply need more time. Pork shoulder becomes tender as its connective tissue softens during braising, and the time can vary with the size of the pieces and how steadily the pot simmers. Continue cooking covered in 10–15-minute increments, adding a little liquid if necessary.

Can I prepare this a day ahead?
Yes. The flavors settle and deepen overnight. Cool the stew promptly, refrigerate it within 2 hours, and reheat it gently to 165°F (74°C) before serving. Add a splash of water or broth if the chilled sauce is very thick.

What can I use instead of olives?
Omit them if you prefer, or add 1 tablespoon (15 g) capers during the final few minutes for a sharp, briny note. Capers are more intense, so start with less and taste before adding extra salt.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).