Pork & Apricot Tagine

My Pork & Apricot Tagine is hearty and filling; the rich flavors of the fatty pork blend perfectly with the spicy and exotic flavors of the Berbere spice.  This tagine takes a while to cook, but is so easy to make!  I've made it as a tagine to serve over rice or couscous, but have added extra water and eaten like a traditional western stew without a starch.  I've included instructions for both - either way, you'll be making it again!

Pork & Apricot Tagine

Ingredients

• 2 Tbsp. olive oil
• 2 lb. pork shoulder or butt (you're looking for a large cheap cut of pork)
• 2 onions, chopped
• 3 carrots, cut into large chunks
• 5 cloves garlic, whole
• 2 Tbsp. tomato paste
• 2 Tbsp. Berbere seasoning
• 3 cups water (add 2 more cups water for a delicious stew)
• 1 cup dried apricots
• 1 cup prunes
• salt& pepper, to taste

Serves 6-8
Cook Time: 3 hours

Heat a Dutch oven over medium-high heat; pat pork dry and season with salt and pepper.  Sear in hot oil until all sides are browned, remove and set aside.  Lower heat to medium and saute onions and carrots until softened, add garlic cloves and sear for another minute.  Add tomato paste and Berbere seasoning and cook for 1 minute, coating vegetables in seasoning and paste.
Add pork back into pot and add enough water till is is almost covered (this will vary depending on the size of the pork and the size of your cooking vessel).  If you are making a stew to be eaten alone, rather than over rice or couscous, add about two more cups water at this point. Add dried fruits, cover and simmer on low heat for least two and a half hours, checking on it periodically.  Once pork is falling apart it is ready.  
Serve with couscous or rice.  If you added the extra water and have a stew, no need for couscous or rice.