Curried Pulled Pork with Brioche Buns

Heat Level

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Prep Time

5 min

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Cook Time

10 min

A simple curried pulled pork recipe, using tikka masala spices to inject some warmth and flavor into this classic dish. Pack into brioche buns with aioli and coleslaw for a stress-free meal, perfect for big gatherings. Recipe by Karen Burns-Booth.

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Ingredients

  • 1 boned pork shoulder (1.8 to 2 kg)
  • 1 cup Patak’s® Tikka Masala Cury Spice Paste
  • 1 large onion, thinly sliced
  • ¾ cup water (if using the conventional oven method)

To serve

  • Brioche buns
  • Aioli, or regular mayonnaise
  • Coleslaw

Instructions

Slow cooker

  1. Coat the pork shoulder with the Patak’s® Tikka Masala Curry Spice Paste, making sure it covers the entire surface. 
  2. Scatter the onions around the meat. 
  3. Cover and cook on low for 8 hours or on auto for 8 to 10 hours. Do not remove lid during the cook time. 

Conventional oven

  1. Preheat oven to 338 °F (170 °C). 
  2. Place the pork in a large casserole dish or a roasting tray with lid. 
  3. Coat the meat with the Patak’s® Tikka Masala Curry Spice Paste, making sure it covers the entire surface. 
  4. Scatter the onions around the meat and add the water. 
  5. Cover with lid or aluminum foil. 
  6. Place in preheated oven and cook for 3 hours. 
  7. After this time, remove the lid or foil and cook for 1 more hour, until the pork is tender and falls apart.
  8. Shred the pork using two forks. 
  9. Serve with toasted brioche buns, aioli and coleslaw.
This recipe goes well with