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Going Hoggin!!!! Thai Red Curry Pulled Pork (finished) - Ton of Q-View and bonus Q-View

post #1 of 16
Thread Starter 
Had my eye on a 8+ lb'er and thought I try something new with her. Don't get me wrong I love pulled pork sandwiches as much as the next person but wanted to expand the menu. So I decided to mix to of my favorite foods Thai Red Curry and anything Smoked


I know this isn't home made curry paste but this stuff is pretty good.

On to the smoke


She had been rubbed down, wrapped up, and in the fridge since Thursday night.

Scored and ready for rub


A nice yellow mustard coat


Smothered in Jeff's rub (love this stuff)


Ohhh why night a little more rub


Wrapped up and waiting for me till Sunday morning


6:30 Sunday Morning



Prepping the WSM. Using a mix of apple and hickory for smoke.


Add we're off!

Not sure how this will turn out but I can't wait to try it.

Will be sure to update throughout the day. Currently sitting at 75IT

UPDATE: 9:45 am



2.5 hours in just sprayed down with a mixture of apple juice and a little Captain Morgan (also a splash or 2 for the cook)
Currently at 129 IT and a smoker temp of ~240
Edited by ryschoo - 5/5/13 at 9:44am
post #2 of 16

sounds good.

happy smoken.

David

post #3 of 16
Thread Starter 
Thank David, it's going well so far. The backyard smells so wonderful right now.

Ryan
post #4 of 16

How you planning to use the Red Curry? You have a broad spectrum of Flavors you are hitting that Bad Boy with...I am a Big Fan of Thai and am interested in your result...

 

You may like this for the Pork...JJ

 

Coconut Red Curry Sauce

 

14Oz  Can Coconut Milk, unsweetened.

1-2T Red Curry Paste, more if you like Spicy.

1T Brown Sugar

1-2T Thai Fish Sauce, or 1tsp Anchovy Paste or 2-3 Anchovy Fillets, mashed.

1T Veg Oil

1ea Shallot, minced

1clove Garlic, minced.

2tsp Minced Fresh Ginger

Zest of 1 Lime

Juice of 1-2 Limes as needed.

2T Minced Cilantro (Opt.)

 

Heat the oil in a saute pan over med/high heat. Add the Shallot, Garlic, and Ginger. Saute until fragrant about one minute.

Note: If using Anchovy Paste or Fillets add it with above.

Add the Red Curry Paste and and Lime Zest and saute 1 minute being careful not to burn.

Add the Brown Sugar, Fish Sauce, and Coconut Milk. Stirring well to combine the ingredients  Bring just to a boil then reduce heat to low and simmer about 5 minutes.

Remove from heat and stir in the juice of 1 Lime and Cilantro. Adjust seasoning with S & P to taste, adding remaining Lime Juice and/or additional Brown Sugar as needed.

The Flavors should be a Balance of Sweet, Sour, Salty and Hot

Add to Pork as a Finishing Sauce or for a Thai BBQ Sauce, thicken while it is simmering with 2tsp Corn Starch mixed with 2T Water.

Makes 2 Cups.

post #5 of 16
Thread Starter 
Chef Jimmy J that recipe sounds amazing and it has been added to my drop box. (I would try that out except i dont have all those ingredients on hand and cant run out to the store to grab some limes/cilantro, etc.)Thank you for sharing it.

My plan for the pork butt is this.
Tonight: (Basically i am following the recipe off the bottle of curry paste)
a Thai red curry sauce using the red curry paste, coconut milk, fish sauce, bamboo shoots, red/yellow/orange bell pepper, sweet onion,snap peas, fresh basil and of course the star of the show the smoked pulled pork. I am going to serve this over jasmine rice. Basically I am taking my favorite dish at a local Thai restaurant here in Phoenix and substituting the meat for pulled pork. No idea how this will turn end up but there is only one way to find out!

Monday: Pulled Pork BBQ Pizza
Tuesday: Pulled Pork tacos

It's just my wife and I eating so I think it should be able to cover 3 meals.

UPDATE 12:10 pm



4.75 hours into the smoke 164 IT


Made some of Jeff's BBQ sauce for tomorrow nights Pulled Pork BBQ Pizza
post #6 of 16
Thread Starter 
3:10 pm
Pork butt is done!

200 IT



Off the smoker and into the drip pan to take a bath in its own juices. It is all foiled up, wrapped in towels in a beer cooler and resting for a couple hours till it is closer to dinner time.
post #7 of 16
Thread Starter 
FINAL PRODUCT UPDATE:


Pork is out of the cooler after a 3 hour rest and is ready to be pulled.


The bone just slid right out, not a speck of meat left on it.



Used my new bear claws that I got for my birthday and just shredded away, this pork butt didn't have a prayer.
Lots of bark and smoke penetration, turned out fantastic!

Now onto the main dish:



Started the red curry by bringing the coconut milk to a simmer and then added the red curry paste. Then I added the veggies (red/orange/yellow bell peppers, onion, snow peas, and bamboo shoots) Simmered everything for about five minutes and then added fish sauce and Thai basil.



Dinner is served!
Pulled Pork Thai Red Curry paired with rice and an egg roll.

Overall the meal was excellent. The smokiness of the pulled pork paired great with the red curry and vegetables. It was a flavor explosion! The wife loved it and I will definitely be making this again. Only change I would make is to add more curry paste to make it spicier. Highly recommend this to anyone who is looking for something else to do with pulled pork.


Bonus Q-View!

Dinner Monday night.

Had lots of pulled pork left over so made a Pulled Pork BBQ Pizza.



Homemade crust topped with a mix of 1/2 pizza sauce and 1/2 Jeff's BBQ sauce, pepperoni, and piled high with pulled pork!


This turned out great as well, the BBQ sauce and pork work so well on pizza!

Thanks for viewing

Ryan
post #8 of 16

Great ideas for using up leftover PP.  Thanks for the ideas and the gorgeous q-view!!

post #9 of 16

I like it but it wouldnt have occured to me to make itbiggrin.gif

I do make a bit of curry paste,thats part of the last 12kg batch I made a month ago. I have posted my version of it before. I have been making it for about 15 years.Chef JJ  has put a good recipe in here already. If you were thinking of making your own paste,there are a couple of shortcuts/tips  that will help you turn out something thats distinctly your curry paste.

AppleMark

If there is a good chinese store in your 'hood ask them do they have a Malaysian section. Then look for this brand of powder its called Baba's ,green for meat curry ,yellow for fish curry.

AppleMark

From there you can make your own paste,you need the usual suspects,garlic,ginger,chilli,lemongrass,lime juice &,zest,cilantro including root,red shallots (best)or red onion (close)& shrimp paste. If you keep your powder dry so to speak,you can make a batch whenever you need it. Shrimp paste keeps forever. Mayasian & Thai are pretty close,geographically & in kitchen styles.

If this suits you let me know if you want any help .Its just my 2 cents of course, you may be happy with what you can buy, but you could turn out a curry paste thats your very own Phoenix styleyahoo.gifTempting aint it?

Have great day MICK

post #10 of 16

Oh Yeah, bookmarked and on the to do short list!!

post #11 of 16

I'm diggin this!    Just saved it in my bookmarks.

post #12 of 16
Thread Starter 
Moikel, yours and Chef Jimmy's curry recipes both look awesome. I am going to make your recipe the next time I make some curry, which will be very soon. I appreciate you sharing.

Ryan
post #13 of 16
Quote:
Originally Posted by ryschoo View Post

Moikel, yours and Chef Jimmy's curry recipes both look awesome. I am going to make your recipe the next time I make some curry, which will be very soon. I appreciate you sharing.

Ryan


I share everything I do in the kitchen so just ask & its yours. You can make a seafood curry paste, a Penang,a jungle, a red or a green with just a bit of tweaking.If you can find that Baba's brand its a great start because it saves you all the spice grinding.  I prefer it to Indian powders.There is a street of thai shops  & restaurants a block from my office selling everything Thai The big one which is now 3 shopfronts put me onto Baba's.

I do still grind my own powders but if its just small batches its Baba's then the fresh components. Get it done in ten minutes.

post #14 of 16

AppleMark

Found this when I was looking for something else.I dont make the Yellow Peril anymore after somebody accussed me of trying to harm them. Read the instructions ,put some toilet roll in the deep freeze. But yellow habaneros may have been a bit extreme for some.Live & learnbiggrin.gif

post #15 of 16
Thread Starter 
Quote:
Originally Posted by Moikel View Post

AppleMark

Found this when I was looking for something else.I dont make the Yellow Peril anymore after somebody accussed me of trying to harm them. Read the instructions ,put some toilet roll in the deep freeze. But yellow habaneros may have been a bit extreme for some.Live & learn:biggrin:

Hahahaha that is great, going to have to try it with mussels, sounds awesome. But then again I like a "little" heat to my food.
post #16 of 16
That is a great twist on pulled pork! Thanks for sharing.
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