Curried Pulled Pork
Curried Pulled Pork

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, curried pulled pork. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Curried Pulled Pork is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Curried Pulled Pork is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook curried pulled pork using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Curried Pulled Pork:
  1. Prepare 1 each Pork Butt Roast (Boston Butt) 5-6 lbs.
  2. Make ready Dry Rub
  3. Make ready 2 tbsp Red Curry Powder
  4. Prepare 1 tbsp Salt
  5. Make ready 1/2 tbsp Coriander
  6. Get 1/2 tbsp Granulated Garlic
  7. Prepare 1/2 tbsp Black Pepper
  8. Make ready Sauce
  9. Take 1/4 cup Oyster Sauce
  10. Make ready 1/4 cup Ketchup
  11. Take 2 tbsp Molasses
  12. Take 1 tbsp Soy Sauce
  13. Take 1 tbsp Lemon Juice
  14. Make ready 1 tbsp Honey
  15. Make ready 1 tbsp Red Curry Paste
  16. Prepare 1 tbsp Seasoned Rice Vinegar
  17. Take 1 tsp Granulated Garlic
  18. Prepare 1 tsp Ground Ginger
  19. Take 1 tsp Ground Chilis wiht Fried Garlic
Instructions to make Curried Pulled Pork:
  1. Place a single layer of unlit charcoal on 1/2 of the grill with several chunks of wood.
  2. Light 1/2 of a chimney starter of charcoal.
  3. Mix all of the ingredients for the dry rub together thoroughly and apply liberally to the outside of the pork. (Rub recipe will make approximately twice what is needed for one butt roast)
  4. Once all of the coals are fully lit in the chimney starter, place a drip pan on the unoccupied side of the bottom of the grill, then pour the lit coals evenly over the unlit briquettes and wood chunks.
  5. Place the top grate on the grill, then place the roast over the drip pan, fat side up, then close the lid and shut down the airflow to a bare minimum needed to maintain a temperature of 200-250°F
  6. Every 45-60 minutes rotate the roast so that the side closest to the fire does not overcook. Also use these opportunities to replenish the wood chunks if the smoke has died down and/or add more charcoal if the fire is dying down.
  7. Cook for approximately 6 hours or until the internal temperature of the roast reaches 195-200°F.
  8. While the roast cooks, combine all of the ingredients for the sauce in a small saucepan and place over medium heat. Stirring constantly, bring the sauce to a boil, then reduce the heat to a simmer and cook for 5 - 10 minutes.
  9. When the roast is finished smoking, remove from the grill and place in a metal pan or large bowl. Remove the bone and any large pieces of gristle, then shred the pork with two forks.
  10. Pour the sauce over the meat and mix together thoroughly.
  11. You can make double the sauce to serve with the pork, or sauce with a Thai-style chili sauce (sweet or hot)

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