Pork Tagine, with Apricots, Mushrooms and Moroccan Spices

Normally a dish like this would be based on chicken or lamb, but it works pretty well with roast pork also.

I shredded the pork, and fried it in sunflower oil along with julienned onion, and diced mushrooms. Cooked for about half an hour at a medium heat (stir occasionally). Then I added water, tomato puree (just a dash), and the Ras El Hanout spices (two teaspoonfuls). Plus the diced apricots (I used semidried apricots from Sainsbury's).

Simmered under glass for two and a half hours. After which I added some coriander leaf.

Served on a bed of rice, or couscous. Fabulously tender, and delicious!