Curried Pulled Pork
Have you ever had a pulled pork curry night with all the sides? Make pulled pork your preferred way by using your favourite curry sauce - turning up the heat or going mild - whatever suits your taste. Serving six people, there is plenty to go around for a tasty midweek meal or freeze some for another day.
- 1 x 1.6kg boneless pork shoulder joint, rind and skin removed
- 1 x 450g jar prepared curry sauce of your choice
- 1 tablespoon mango chutney
Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint. Season all over with salt and pepper.
Pour the curry sauce into the base of the slow cooker, add the chutney and stir well.
Add the pork joint and spoon over the sauce. Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW, or according to the manufacturer’s instructions for your slow cooker.
`Pull’ the cooked pork apart in the slow cooker by securing with a fork and shredding the meat with a second fork.
Serve the pulled pork in wraps, flatbreads or naan breads, garnished with freshly chopped mint or coriander leaves, or with rice and a selection of Indian relishes of your choice.
Follow step 1. Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Place the pork into a small to medium-sized, foil-lined roasting tin or ovenproof casserole dish. Season the joint all over. Pour the curry sauce with the chutney around the joint. Cover tightly with extra foil, or the casserole lid and cook in the oven for about 5 hours or until tender. Remove the joint from the oven and leave to rest, covered for 20 minutes. Transfer the pork to a chopping board and `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork, spoon over any remaining sauce and use as required.
Got leftover pulled pork? Have a look through our collection of Leftover Pork Recipes for some tasty meal ideas.