Monday, March 22, 2010

Recipe: Coconut Curried Pulled Pork

This recipe is delicious! I know a lot of you are probably "curry phobic", but honestly this recipe has multiple flavor depths and curry is definately not the strongest, so there is a possibiliy you still may like it. I like to make this recipe in the winter since its very heavy, but it can be served on sandwiches in the summer as well.
Here goes:
Coconut Curry Pulled Pork:
6 servings
  • 2.5 lbs. lean pork stew meat
  • 2 TBSP curry powder
  • 1 TBSP brown sugar
  • 1 Tsp dried thyme
  • 3/4 Tsp ground cumin
  • 1/2 Tsp salt
  • 1/4 Tsp red pepper
  • 3 cloves garlic (minced)
  • 1 TBSP olive oil
  • 1 large onion (coarsely chopped)
  • 1-2 jalapenos (I use one because I'm a baby) cut into strips -use cloves, discard seeds and be sure NOT to touch your face!
  • 1/2 cup chicken broth
  • 2 TBSP flour
  • 2 cans coconut milk (Goya)

  1. Place pork in the slow cooker pot
  2. In a small bowl, combine curry powder, brown sugar, thyme, cumin, salt, and red pepper.
  3. Stir in garlic & olive oil until well blended.
  4. Add onion, jalepeno peppers and chicken broth.
  5. Cover & cook on high 3.5-4.5 hours or 8 hour on low (if you leave it on for the day while your at work)
  6. You will know pork is ready when its super tender and can be easily shredded with a fork.
  7. Pull pork apart with a fork.
  8. In a small bowl, blend flour into coconut milk.
  9. Stir into pork mixture.
  10. Cover and cook on high for 10-30 more minutes or until thickened. Serve with hot cooked rice or coucous, if desired.


Love Rachel

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