Red Curry Pulled Pork
June 28, 2012
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!
Red Curry Pulled Pork
- Meat and Cooking liquid
- 10 Shallots
- 7 Cloves Garlic
- 2 Inches Ginger
- 1 Bunch Basil (just the stems)
- 1 Bunch Cilantro (just the stems)
- 8 Stalks Lemongrass (just the tender hearts)
- 1 Teaspoon Cumin
- 1 Teaspoon Coriander
- 1 Tablespoon Chile Powder (preferably from dried Thai Chiles)
- 2 Cans Coconut Milk
- 6-8 Pound Pork Shoulder (bone in)
- Shredded Broccoli
- Shredded Carrot
- Shredded Cucumber
- Grated Garlic
- Rice Vinegar
- Food process or blend everything together except the pork. Salt the pork well and sear on all sides in a large pot or dutch oven. Reserve one cup of the coconut mixture, but pour the rest onto the pork and put in the oven at 300 for about 6 hours. Meanwhile bring the reserved cup of curry to a boil for about 15 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. Serve the pork on a cheap bun with some slaw on top.
- The slaw was a bag of broccoli slaw from the grocery store, some carrots, cucumber, mayo, sriracha, mint, basil, grated garlic, and a splash of vinegar.