Curried pulled pork with brioche buns

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Karen Burns-Booth served up 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.

First published in 2017
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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.




Curried pulled pork

  • 1 boned pork shoulder, weighing 1.8kg-2kg
  • 2 Patak's tikka masala spice 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
First published in 2017

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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