Skip to main content
LoginSign Up
Coconut–Red Curry Shredded Pork

Coconut–Red Curry Shredded Pork

  • Makes
    6-8 servings
  • Cook Time
    3¾ hours
  • Active time plus cooling
    30 minutes active
  • Rating

Thai red curry paste packs a handful of intense, aromatic ingredients, so it allows you to achieve complex flavor with just a few spoonfuls. Some brands are spicier than others, so if you’re sensitive to chili heat, use the lesser amount; you can stir in a little more curry paste at the end, if desired. Serve the shredded pork over steamed jasmine rice, mounded onto buns with quick-pickled vegetables.

Ingredients
  • 3-4

    pounds boneless pork butt, trimmed and cut into 1½-inch chunks

  • ½

    cup coconut milk

  • 3-4

    tablespoons Thai red curry paste

  • 2

    tablespoons packed brown sugar

  • 3

    stalks lemon grass, trimmed to bottom 6 inches, bruised

  • Kosher salt and ground black pepper

  • 1

    medium yellow onion OR 2 large shallots, halved and thinly sliced

  • Optional garnish: Chopped fresh cilantro OR lime wedges OR both

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, stir together the pork, coconut milk, curry paste, sugar, lemon grass and 2 teaspoons each salt and pepper. Scatter the onion over the pork. Cover and cook for 2 hours. Uncover and cook until the pork is fork-tender, another 1½ to 2 hours, stirring once or twice. Remove and discard the lemon grass. Skim off and discard the fat, then shred the pork. Season with salt and pepper.

Featured in