I was honored to be selected as one of the featured chefs for Austin’s 2012 Parade of Homes Chef Night at the PGM Design + Build home. PGM owner, Edgar Prats, and I later reunited on the He Said, She Said radio program. He’s been begging me ever since for he pork recipe I prepared that night. This curried pork is a test of patience, but well worth the wait to prepare. I originally served this as a one bite amuse-bouche at the event, but it’s especially delicious served wrapped in a crisp lettuce cup. The cool crunch is an awesome compliment to the sweet spice of the pork. I usually will buy an entire pork shoulder at a time (about 12-18 lbs). If entertaining, you can cook the entire shoulder or split the butt (upper part) from the picnic (lower part) and freeze one for a later use.
1 pork butt, bone in
1 sweet yellow onion, sliced 1/2″ thick
1 – 12 oz can coconut milk
1 lime, zested and juiced
1 stalk lemongrass, bruise with heel of knife
equal parts Penzey’s Sweet and Hot Curry Powder, about 4 Tbsp each mixed
salt and pepper
4 Tbsp coconut oil
1 head Boston lettuce
1. Preheat oven to 425 degrees F.
2. Season butt completely with curry powder, then sprinkle all sides with salt and pepper.
3. In large Dutch oven, heat coconut oil over med-high heat.
4. Sear butt in oil on all sides until browned. Remove and set aside.
5. Add lime juice and coconut milk to Dutch oven to deglaze the pan.
6. Return butt to pan, add remaining ingredients except lettuce, cover and place in oven.
7. Once in oven, immediately reduce heat to 200 degrees F.
8. Cook for 4 hours, basting every 20-30 minutes.
9. Remove from oven and let rest for 15 minutes before shredding pork butt with fork.
10. Strain pan sauce and save it for remoistening pork if needed.
11. Serve in lettuce wraps by themselves or topped with fresh chiles, your favorite salsa, shredded cabbage or cilantro.
Note: This can also be made in a crockpot. Turn crockpot to high and allow to heat completely. Once this is done, sear the butt in a sauté pan. Transfer pork to crockpot and deglaze saute pan with lime juice and coconut milk as above then transfer sauce to crockpot and add remaining ingredients. Cook high for 4-6 hours or reduce heat to low once all ingredients are added and cook 8-10 hours.