Marvelous Moroccan Cubanos with Pickled Vegetable

Tiege stucky


One of my favorite dishes,we really love this one,so easy.
Ras al-haout is easily found at your grocery store, put into the crock pot and forget about it.
My kind of dinner! The pickled vegetables are easily used in other dishes later on in the week.Yummy.


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15 Min
7 Hr
Slow Cooker Crock Pot


  • 4-5 lb
    pork butt,fat trimmed
  • 2 Tbsp
    ras al-hanout
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
    olive oil
  • 4 clove
    crushed garlic
  • 1/2 c
  • 3 c
    red wine vinegar
  • 1 c
  • 1 Tbsp
    fennel seeds
  • 4
    carrots julienned
  • 1
    red onion sliced
  • 3
    jalapeno peppers,thinly sliced
  • 1
    poblano sliced thin
  • 1 clove
  • ·
    pocketless pitas
  • ·
    cilantro, fresh

How to Make Marvelous Moroccan Cubanos with Pickled Vegetable


  1. Rub pork with olive oil,spices and brown sugar.
    Place in crock-pot along with water,and garlic, set on low for 6-8 hrs.
  2. In a large nonreactive sauce pot,bring to a boil vinegar,sugar,fennel,and water.
    Place sliced vegetables in a heatproof bowl, pour hot vinegar mixture over, and cover tightly,let steam for at least 20 min.
    Pour all but 1 cup of liquid out before serving.
  3. Remove pork,shred, and place in warmed pocketless pitas,with pickled veggies on top.

Printable Recipe Card

About Marvelous Moroccan Cubanos with Pickled Vegetable

Course/Dish: Meat Appetizers, Pork, Roasts
Main Ingredient: Pork
Regional Style: Moroccan
Dietary Needs: Dairy Free, Low Sodium, Low Carb

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