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Easy Thai Coconut Curry Pulled Pork: Perfect Weeknight Dinner

Thai coconut curry pulled pork - featured image
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This Easy Thai Coconut Curry Pulled Pork is a set-it-and-forget-it slow cooker recipe that delivers big, bold flavors with minimal effort. Tender pork shoulder is cooked in a creamy coconut curry sauce with red curry paste, ginger, and lime, making it perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), boneless preferred
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons lime juice, fresh squeezed
  • Salt and pepper to taste
  • Optional garnishes: fresh cilantro, sliced red chili, green onions, lime wedges

Instructions

  1. Prep the pork. Pat the pork shoulder dry with paper towels. Cut it into 3-4 large chunks. Season generously with salt and pepper on all sides.
  2. Make the curry base. In a small bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, and grated ginger until fully incorporated.
  3. Layer and pour. Place the pork chunks in the bottom of your slow cooker. Pour the coconut curry mixture over the top, making sure every piece gets coated.
  4. Cook low and slow. Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours, until the pork is fork-tender.
  5. Shred the pork. Carefully transfer the cooked pork to a large cutting board or bowl. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat that didn’t render fully.
  6. Finish the sauce. Skim any excess fat from the surface of the cooking liquid. Stir in the fresh lime juice. Taste and adjust seasoning as needed.
  7. Combine and rest. Return the shredded pork to the slow cooker and stir it into the sauce. Let it sit on warm for 10-15 minutes before serving.
  8. Serve. Spoon the pork over steamed jasmine rice, top with fresh cilantro, sliced chili, and a lime wedge, or use in tacos or other dishes.

Notes

For extra flavor, sear the pork chunks in a hot pan with oil before adding to the slow cooker. Adjust curry paste to taste; start with 2 tablespoons if sensitive to heat. Skim excess fat from the sauce for a silkier texture. Let the shredded pork rest in the sauce for 10-15 minutes before serving to allow flavors to meld.

Nutrition

Keywords: Thai coconut curry pulled pork, slow cooker pulled pork, Thai pulled pork, coconut curry pork, easy weeknight dinner, gluten-free, dairy-free

Find it online: https://lindabake.com/easy-thai-coconut-curry-pulled-pork-perfect-weeknight-dinner/