Thai Pulled Pork With Asian Slaw

Cooking time:

Serves:6 people

Rating: 9 votes, average: 4.00 out of 59 votes, average: 4.00 out of 59 votes, average: 4.00 out of 59 votes, average: 4.00 out of 59 votes, average: 4.00 out of 5


  • 1.6 kg (3lb 8oz) joint boneless pork shoulder (remove the rind/skin if you wish)
  • 4x15 mlsp (4 tbsp) Thai red curry paste
  • 6x15 mlsp (6 tbsp) coconut cream
  • 2x5 mlsp (2 tsp) Thai fish sauce
  • 1 stalk lemon grass, finely chopped
  • 2 kaffir lime leaves, torn into pieces
  • For the Asian Slaw

  • Finely grated zest and juice 2 limes
  • 2x5 mlsp (2 tsp) freshly grated ginger
  • 1 red chilli, seeded and chopped
  • 1x5 mlsp (1 tsp) light brown sugar
  • 2 large carrots, peeled and grated
  • 8 radishes, thinly sliced
  • 4 spring onions, thinly sliced
  • 1 cucumber, seeds removed and cut into thin strips
  • 4x15 mlsp (4 tbsp) freshly chopped coriander
  • 1x15 mlsp (1 tbsp) toasted peanuts, roughly chopped


Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

Mix together the Thai paste, coconut cream and fish sauce. Rub half the mix lovingly all over the pork and keep the rest for later. Fold the pork back up. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.

Turn the oven down to a laid-back 150°C (fan 130°C), Gas Mark 2. Remove the pork and add the lemon grass and lime leaves to the bottom of the tin. Fold the foil over the top of the joint. Put it back into the oven and let it cook lazily for at least 5 hours or until tender. And relax.

Turn up the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes. Remove the lime leaves.

While the pork is taking it easy make the slaw. Mix together the lime zest and juice, ginger, chilli and sugar and stir until the sugar dissolves. Place the rest of slaw ingredients in a bowl and pour over the dressing. Toss well to coat all the ingredients.

Shred (with the cooking juices) into chunky pieces with two forks and stir in the rest of Thai paste mix.

Serve the pork with the slaw for an easy, no effort Thai feast.

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