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Curried pulled pork with brioche buns

Curried pulled pork with brioche buns

PT15M

Pulled pork is a perennial favourite, it's wonderful all year around, from summer barbecues and informal family weekend lunches to teenage weekend sleepovers. It makes a great meal for the colder months, ideally suited to Bonfire Night, Halloween or as a cosy comfort dish for midweek supper. This recipe steers away from the usual barbecue flavoured pulled pork and uses Patak's tikka masala spice paste as both a marinade and the cooking sauce, creating a meltingly tender pork dish that has just the right amount of Indian spices infused throughout it.

Serve this curried version of a Stateside classic with toasted brioche buns, aioli and coleslaw or a simple carrot salad for a delicious, hot sandwich that will go down a treat with children and adults alike. There are two cooking versions shared below, a slow cooker method and a very low conventional oven method – choose the method that's best for you.

Ingredients

1
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
2
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
3
To cook in a conventional oven, preheat the oven to 170°C/gas mark 3.5
4
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
5
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
6
'Pull' the pork, using two forks to shred the meat. Serve with toasted brioche buns, aioli and coleslaw. Any leftovers can be frozen

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