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Red Curry Pulled Pork

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Pulled pork is an easy and delicious way to feed a crowd, but how do you switch it up so you aren't serving the same shreddy pork time and time again? The way I do it is cook the pork in a variety of new liquids instead of just your standard BBQ sauce. This time around, I made a nice Thai Red Curry as a braising liquid and the results were great.


This plus a few spices and some red chiles make the curry paste. Why buy curry paste from a jar? Add some coconut milk and pour it over a nice big pork shoulder. Bake at 300 for about 6 hours.



Yup.



Take the cooking liquid from the pork and add in some reserved curry paste from earlier. The paste looses some of its punch during the long baking time, so mixing some in fresh adds the missing flavor. Process this till smooth.



Then add it back to the shredded pork.



I made a quick slaw. More on this later.



The pork came out perfect. I had some friends over that night and it was a big hit.



Crunchy from the slaw, savory pork with just a little sweetness, and the soft buns that just seem to melt away when you bite them.





I think everyone liked it!


In the food processor - about 10 shallots, 7 cloves of garlic, an equal amount of ginger to the garlic, the stems from a bunch of basil and cilantro, the hearts of 8 lemongrass stalks (the tender parts), 1 teaspoon cumin, 1 teaspoon coriander, and 1 tablespoon chile powder (dried thai chiles).

Blend this up with 2 cans of coconut milk. Remove about 1 cup and set aside. Get a boneless pork shoulder between 6 and 8 lbs. Salt the pork well and sear on all sides in a large pot or dutch oven. Add in the red curry (except the reserved cup) and put in the oven at 300 for about 6 hours.

Meanwhile bring the reserved cup of curry to a boil for about 5 minutes, then put it into the fridge until you need it.

When the pork is done, remove from the liquid and shred up into smaller pieces, removing much of the fat. Skim the fat from the cooking liquid, and add about 3 cups of the liquid to a food processor. Add the reserved cup of curry that you boiled earlier and blend well. Return this liquid to the shredded pork and mix.

More on the slaw later, but for now I can tell you that it had a bag of broccoli slaw from the grocery store, some carrots, cucumber, mayo, sriracha, mint, basil, grated garlic, and a splash of vinegar.

Serve the pork on a cheap bun with some slaw on top.


5 Comments

This looks delicious! I love curry dishes!

I live in Kansas City where BBQ is king and this definitely looks like something I will try.

I have been looking into trying a few more Thai, Indian dishes and this looks like a great start.

Thanks!

Thanks so much for the great idea - I was getting sick of our usual, North American style bbq-ing, and this was exactly what we needed for our dinner party last weekend! We made some green curry pulled pork and paired it with a delicious slaw and watermelon mint feta salad. Perfect for a hot summer day!

That looks awesome, I know my family will enjoy this dish, thanks for the post.

Pulled Pork and Thai foods are 2 of my very favorite things, thank you for this recipe!

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