Pulled Pork Shakshuka with Moorish Pork Shoulder

There’s not too much cooking involved in this Pulled Pork Shakshuka. This recipe is more about making pulled pork than cooking Shakshuka. If you have some pulled pork left from a previous meal, don’t be shy and add it to your Shakshuka. No further reading involved. Go grab a jar of FENNEC, warm it up, add your pulled pork, cook the eggs your way, sprinkle some parsley or coriander and enjoy a perfect brunch or breakfast.¬†Believe or not, pulled pork goes incredibly good with Shakshuka.

On the contrary, if you fancy some pulled pork for a party or football evening and don’t know what to do with the leftovers, please continue reading because you’re going to love this recipe. This pulled pork is very far from those bathed in BBQ sauce. The marinade I’m using is a variation of the traditional Spanish adobo used to make pinchitos morunos; it has extra spices that approach it to Morocco making it proper moorish.

If you don’t eat pork, I would suggest you to apply this marinade to diced chicken breast or tights. Fry them in a pan with a bit of olive oil and medium-high or high fire and add them to your Shakshuka.

FENNEC Pulled Pork Shakshuka

How to make Pulled Pork Shakshuka


  • 1 Jar of FENNEC Shakshuka Sauce
  • 1 egg
  • 450 gr. pork shoulder
  • 2 garlic cloves
  • 1 teaspoon oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dry rosemary
  • 1 teaspoon paprika
  • Some Extra Virgin Olive Oil
  • The juice of a lemon
  • Salt & black pepper


To make our Pulled Pork Shakshuka we’re starting with the pork shoulder. Firstly, remove the fat and skin from it. We’re going to marinate it for a minimum of 4 hours to 24 hours, the longer the tastier, so crush the garlic, the cumin seeds an the rosemary with a mortar and pestle. Then, add the remaining spices, the extra virgin olive oil and some salt and pepper and mix. Rub this marinate onto the pork shoulder and leave it to rest covered in cling in the fridge until you cook it.

Use your favourite way to cook the pork shoulder. I personally prefer the slow cooker, it’s my favourite kitchen appliance. If you regularly use it you already know why, if you don’t have one it’s time to get yourself one. -Seriously!- To cook my pork shoulder, I placed some carrots, onions, garlic cloves and bay leaves on the bottom of the slow cooker, added half of a glass of water an put the shoulder. I cooked everything for 6 hours in high temperature.

After that time, the result is just amazing. It’s a shame I didn’t took any picture of the pork shoulder straight from the slow cooker. The meat is pulling amazingly just using two forks and you can’t avoid sneaking some bites to your mouth.¬†You can use this pulled pork for burgers, sandwiches, wraps or tacos but next day, if there’s something left, remember you’ve got a date with the fennec.

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