Thai Pulled Pork Sliders

Name: Thai Pulled Pork Sliders
Total time: 18000 s
Yield: 10 servings
Cuisine: American
Ingredients: 1/3 cup Thai Red Curry Paste; 1/4 cup Asian Fish Sauce; 6 Tbsp. finely grated palm sugar or dark brown sugar; 4 pound boneless pork shoulder roast (with some fat); Kosher salt and pepper; 2 cups chopped cilantro stems; 4 garlic cloves; 2 large shallots, halved; 2 kaffir lime leaves; 1 Thai bird chile; 1 stalk fresh lemongrass, inner light green and white parts only, cut into 3 pieces; 1 (1/2 inch) piece of fresh ginger, peeled and thinly sliced; 24 cardamom seeds; 1 1/2 tsp. ground turmeric; 1 (15 oz) unsweetened coconut milk (chilled); 1/3 cup chicken or low sodium broth; 1/2 cup each of finely chopped : cilantro, thai basil and mint leaves; Mayonnaise, for spreading; 10 small brioche buns, split and toasted; Thinly sliced Cucumber, red onion, cilantro, thai basil and lime wedges for serving

perryrey @cook_3726076

Austin, TX

Active prep time 1 hr 15 mins, rest of time is what it takes for the pork to cook in the oven.

Ingredients

300 mins

10 servings

1/3 cupThai Red Curry Paste
1/4 cupAsian Fish Sauce
6 Tbsp.finely grated palm sugar or dark brown sugar
4 poundboneless pork shoulder roast (with some fat)
Kosher salt and pepper
2 cupschopped cilantro stems
4garlic cloves
2large shallots, halved
2kaffir lime leaves
1Thai bird chile
1 stalkfresh lemongrass, inner light green and white parts only, cut into 3 pieces
1 (1/2 inch)piece of fresh ginger, peeled and thinly sliced
24cardamom seeds
1 1/2 tsp.ground turmeric
1 (15 oz)unsweetened coconut milk (chilled)
1/3 cupchicken or low sodium broth
1/2 cupeach of finely chopped : cilantro, thai basil and mint leaves
Mayonnaise, for spreading
10small brioche buns, split and toasted
Thinly sliced Cucumber, red onion, cilantro, thai basil and lime wedges for serving

Cooking Instructions

300 mins

1

Preheat oven to 325 degrees. In a small skillet, simmer the curry paste with the fish sauce and 1/4 cup of the palm sugar over moderate heat, stirring occasionally, until the sugar is dissolved and a smooth paste forms. Let cool slightly.
2

Season the pork with salt and rub it all over the curry paste. Set the pork in a large enameled cast-iron casserole. Cover and roast, basting occasionally with the pan juices, until the meat is very tender about 3 1/2 hrs. Uncover and roast until a golden-brown crust forms, about 15 extra minutes.
3

Transfer the pork to a large bowl and let rest for 15 minutes. Using 2 forks, shred the meat. Skim the fat from the pan juices, then stir the juices into the shredded pork. Cover with foil and keep warm.
4

Make a large double layer of foil. Wrap the cilantro stems, garlic, shallots, kaffir lime leaves, thai chile, lemongrass, ginger, cardamom seeds and turmeric in the foil and seal the sides. Set the packet seam side up directly on a burner or in a cast-iron skillet. Cook over moderate heat until aromatic and beginning to smoke, about 5 minutes. Using tongs, transfer the packet to a rack; let cool slightly. The cilantro stems should be tender and the ingredients on the bottom should be lightly charred.
5

Scrape the contents of the packet into a food processor. Add the remaining 2 tablespoons of palm sugar and process to a smooth paste.
6

Spoon the coconut milk into a large saucepan. Bring to a simmer over moderately high heat and whisk in the cilantro paste. Whisk in the coconut milk and chicken stock and bring to a simmer. Stir in the pulled pork and season with salt and pepper. Cook until the sauce has thickened slightly, about 10 minutes. Stir in the chopped herbs and season with salt and pepper. Keep warm.
7

Spread the mayonnaise on the buns and top with the pulled pork, Cucumber, red onion, cilantro and basil leaves. Serve with lime wedges.

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Written by

perryrey @cook_3726076

on August 21, 2016 04:17

Austin, TX

Foodie and fan of world food. My favorites would include South East Asian food, Napa Sonoma fusion food, Southern and TX mex, French, Peruvian and anything sweet.

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