Curried pulled pork with brioche buns

6
15 minutes

Ingredients

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

Method

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