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Red Curry Pulled Pork
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Red Curry Pulled Pork

A pork shoulder slow cooked in a red curry sauce until tender and served as a pulled pork sandwich with slaw
Prep Time30 minutes
Cook Time5 hours
Course: Main Course
Cuisine: American, Southern, Thai
Keyword: Mash-Up, Sandwich, Spicy
Servings: 8 sandwiches
Calories: 833kcal

Ingredients

pork and cooking liquid

  • 6 pound bone in pork shoulder butt roast
  • 2 tablespoons red curry paste
  • 1 can coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sambol chili paste
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon arbol or similar chili powder
  • 8 cloves garlic
  • 5 inches ginger
  • 2 stalks lemongrass
  • 2 teaspoons honey
  • 2 teaspoons salt

Pork Sauce

  • 2 tablespoons pork fat from cooking the pulled pork
  • 2 tablespoons red curry paste
  • 1 bunch basil about 20 - 30 leaves

Slaw

  • 2 cups thin shredded cabbage
  • 1 cup thin shredded red cabbage
  • 1 cup thin shredded carrot
  • 2 limes (juice of)
  • 2 tablespoons sambol chili paste
  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • pinch of salt

Sandwich

  • 8 brioche buns toasted

Instructions

Slow roast the pork

  • Cut up the pork into about 8 large pieces. Preheat oven to 325
  • Mix all the other ingredients together in a bowl. Pour over the pork and stir to combine.
  • Bake at 325 for about 4 hours, flipping the pork every hour or so to allow for even browning.
  • Remove from oven when the pork is falling apart.
  • Remove the pork from the pot and strain the liquid. Pour the strained liquid over the pork and set aside in the fridge until ready to use.

Make the slaw

  • Mix all the slaw ingredients in a bowl. Taste and adjust seasonings to your personal taste. It should be spicy, tart, and sweet!

Finish the pork

  • If you are doing this the next day, take the pork out of the fridge and remove about half of the solidified fat from the top of the container. If doing this immediately, you can skim off some of the fat after about 10 minutes when it seperates and rises to the top. Discard the extra fat. Don't worry there is still plenty of fat!
  • Put two tablespoons of the pork fat into a frying pan over medium heat. Add in the red curry and cook it for about 5 minutes until super fragrant and the oils are separating in the pan.
  • Add in the pork and stir to combine. Bring to a light simmer. Stir in the basil and remove from heat.

Serve

  • Toast the buns and serve them with the pork and the slaw.

Nutrition

Calories: 833kcal | Carbohydrates: 55g | Protein: 53g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 283mg | Sodium: 1797mg | Potassium: 1047mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4801IU | Vitamin C: 19mg | Calcium: 133mg | Iron: 6mg