Citrus-Spiced Pork Shoulder with Chickpeas and Preserved Lemon in a Dutch Oven

Name: Citrus-Spiced Pork Shoulder with Chickpeas and Preserved Lemon in a Dutch Oven
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Ingredients: 800 g boneless pork shoulder, trimmed and cut into 5 cm chunks; 2 tbsp olive oil; 1 large onion, thinly sliced; 4 garlic cloves, minced; 1 tbsp ground cumin; 1 tbsp smoked paprika; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1 preserved lemon rind, finely chopped (rinsed to reduce salt); 1 medium preserved lemon pulp, roughly chopped; 1 400 g can chickpeas, drained and rinsed; 200 ml chicken broth; Zest and juice of 1 large orange; Zest and juice of 1 lemon; 1 red chili, deseeded and finely sliced; Fresh cilantro leaves, chopped (for garnish); Salt and freshly ground black pepper to taste

Slow-braised pork shoulder melds with bright preserved lemon and warm spices, simmered alongside tender chickpeas for a fragrant one-pot weeknight dinner.

Prep20 minCook120 minTotal140 minServes4Difficultymedium

Method

How to make it

01
Preheat your oven to 160°C (320°F).
02
Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
03
Add pork shoulder chunks in batches, browning all sides evenly, about 3 minutes per side. Remove and set aside.
04
Reduce heat to medium and add sliced onion. Cook until translucent and soft, about 7 minutes.
05
Stir in garlic, cumin, smoked paprika, coriander, and cinnamon. Cook for 1 minute until fragrant.
06
Return pork to the Dutch oven. Add chopped preserved lemon rind and pulp, chickpeas, and chicken broth.
07
Pour in orange zest and juice, lemon zest and juice, and add sliced chili. Stir to combine.
08
Cover the Dutch oven with its lid and transfer to the oven. Braise for 1 hour 45 minutes until pork is tender and sauce thickens.
09
Remove from oven, season with salt and pepper to taste. Let rest uncovered for 10 minutes to thicken the sauce slightly.
10
Serve sprinkled with chopped fresh cilantro alongside steamed rice or crusty bread.

From the editor

Cooking tips

If you can’t find preserved lemon, substitute with 1 tbsp finely grated lemon zest plus 1 tsp lemon juice added at the end to maintain brightness.
Browning the pork in batches prevents overcrowding, ensuring a good sear and deeper flavor development.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove to keep pork tender.
For more sauce, add an extra 100 ml chicken broth before braising; adjust seasoning afterward.

Published July 2, 2026