This recipe calls for Tikka Masala Paste Pots
Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two.
Curried Pulled Pork with Brioche Buns
A simple curried pulled pork recipe, using tikka masala spices to inject some warmth and flavour 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.
Ingredients
Serves 6 people
- 1 boned pork shoulder, weighing 1.8kg-2kg
- 2 Patak's tikka masala paste pots
- 1 large onion, peeled and thinly sliced
- 150g of water, if using the conventional oven method
To serve
- brioche buns
- aioli, or normal mayonnaise
Method
- If making in a slow cooker, place the pork in a slow cooker and smear the spice paste all over, making sure it coats the entire surface. Scatter the sliced onions in and around the meat
- Place the lid on the slow cooker and cook on low for 8 hours, or on auto for 8 to 10 hours; do not take the lid off the casserole dish as it is cooking. This method is ideal for those people who go out to work – simply leave it to cook all day while you are out
- To cook in a conventional oven, preheat the oven to 170°C/gas mark 3.5
- Place the pork in a large lidded casserole dish or a roasting tray. Smear the spice paste all over, making sure it coats all of the pork. Scatter the sliced onions in and around the pork and add the water
- Place the lid on the casserole dish or cover the roasting tray with aluminium foil. Place in the oven and cook for 3 hours. After this time, take the pork out and remove the lid or the foil. Cook for a further 1 hour until the pork is tender and falling to pieces
- 'Pull' the pork, using two forks to shred the meat. Serve with toasted brioche buns, aioli and coleslaw. Any leftovers can be frozen
-
Serves 6 people
- 1 boned pork shoulder, weighing 1.8kg-2kg
- 2 Patak's tikka masala paste pots
- 1 large onion, peeled and thinly sliced
- 150g of water, if using the conventional oven method
To serve
- brioche buns
- aioli, or normal mayonnaise
-
- If making in a slow cooker, place the pork in a slow cooker and smear the spice paste all over, making sure it coats the entire surface. Scatter the sliced onions in and around the meat
- Place the lid on the slow cooker and cook on low for 8 hours, or on auto for 8 to 10 hours; do not take the lid off the casserole dish as it is cooking. This method is ideal for those people who go out to work – simply leave it to cook all day while you are out
- To cook in a conventional oven, preheat the oven to 170°C/gas mark 3.5
- Place the pork in a large lidded casserole dish or a roasting tray. Smear the spice paste all over, making sure it coats all of the pork. Scatter the sliced onions in and around the pork and add the water
- Place the lid on the casserole dish or cover the roasting tray with aluminium foil. Place in the oven and cook for 3 hours. After this time, take the pork out and remove the lid or the foil. Cook for a further 1 hour until the pork is tender and falling to pieces
- 'Pull' the pork, using two forks to shred the meat. Serve with toasted brioche buns, aioli and coleslaw. Any leftovers can be frozen
