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Indian-inspired pulled pork recipe

Indian-inspired pulled pork recipe

1 rating

Switch out your Indian takeaway with this tasty slow-cooked pork dish instead. Pork shoulder is slow cooked in a fragrant homemade curry paste and coconut milk before being shredded and served with warmed flatbreads, yoghurt and tangy mango chutney in this warming recipe. See method

  • Serves 8
  • 20 mins to prepare and 5 hrs 15 mins to cook
  • 702 calories / serving

Ingredients

For the curry paste

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 onion, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 80g ginger, peeled and roughly chopped
  • 1 red chilli, roughly chopped (optional)
  • 1 tsp ground turmeric
  • 1 tsp dried fenugreek
  • 1 tsp fine sea salt
  • 1 tbsp vegetable oil
  • 1 tbsp tomato purée

For the pork

  • 2 tbsp vegetable oil
  • 1.9kg boneless pork shoulder joint
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 400ml tin coconut milk
  • 15g coriander, to serve
  • Greek yogurt, to serve (optional)
  • Mango chutney, to serve (optional)
  • Flatbreads, warmed to pack instructions, to serve
If you don't have yogurt, try using cream instead

Each serving contains

  • Energy

    825kj
    702kcal
    35%
  • Fat

    54g 77%
  • Saturates

    21g 106%
  • Sugars

    5g 6%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 9.1g Protein 46.7g Fibre 2.9g

Method

  1. Preheat the oven to gas 1, 140°C, fan 120°C.
  2. For the curry paste, toast the coriander, cumin and mustard seeds in a dry pan until they begin to pop. Set aside to cool slightly and bash in a pestle and mortar (or with the end of a rolling pin) until cracked.
  3. Put the onion, garlic, ginger, red chilli (if using), ground turmeric and dried fenugreek into a food processor, along with the bashed toasted spices and salt and pulse until finely chopped. Add 1 tbsp of the oil and the tomato purée and process to a rough paste. Set aside.
  4. For the pork, cut away the butchers’ string from the joint and carefully, using a sharp knife, cut off the skin and some of the fat and discard.
  5. Heat 1 tbsp of the vegetable oil in a very large, oven-safe lidded casserole or saucepan. Brown the pork joint over a high heat for 3-5 mins, turning regularly, until golden all over.
  6. Lift the pork joint out of the pan and set aside on a large plate. Add the remaining 1 tbsp oil to the pan and fry the curry paste for 2-3 mins until fragrant. Add the sliced peppers and onion, stir well to coat and cook for 2-3 mins. Add the coconut milk and 200ml water and bring it to a simmer. Take the pan off the heat.
  7. Nestle the pork into the centre of the pan, fattiest side up, and spoon over some of the curry sauce to coat. Cover with the lid and put the pan into the oven to slow cook for 3 hours. Check the pork after 1 hr, turning the joint and basting with the sauce.
  8. Remove the lid of the pan after 3 hours and cook for another 1 hr 30 mins-2 hrs until the sauce has reduced and the pork is falling apart when pressed.
  9. Stand for 10 mins, then use 2 forks to shred the meat. Stir back through the sauce and sprinkle with coriander to garnish. Serve with the warmed flatbreads and yogurt, if you like, on the side.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

See more Indian fakeaways

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