Coconut Red Curry Pulled Pork in the Crockpot

Name: Crockpot Coconut Red Curry Pulled Pork
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Thai-Inspired
Ingredients: 3 lb boneless pork shoulder, trimmed of excess fat; 1/4 cup Thai red curry paste; 1 can (13 1/2 oz) full-fat coconut milk; 1 cup low-sodium chicken broth; 2 tbsp brown sugar; 2 tbsp fish sauce; 1 tbsp fresh lime juice; 1 tbsp minced fresh ginger; 3 cloves garlic, minced; 2 medium sweet potatoes, peeled and cut into 1-inch cubes; 1 red bell pepper, sliced; 1/2 tsp salt; Fresh cilantro and Thai basil for serving; Cooked jasmine rice for serving

This crockpot coconut red curry pulled pork combines melt-in-your-mouth pork shoulder with sweet potatoes in an aromatic Thai-inspired coconut broth. It is an ideal hands-off dinner for busy weeknights or high-traffic holiday weeks when you need a hearty, flavorful meal waiting in the slow cooker after a long day.

Crockpot Coconut Red Curry Pulled Pork, an easy crockpot dinner recipe

Prep: 15 minCook: 8 hrTotal: 8 hr 15 minServes: 6

Ingredients

3 lb boneless pork shoulder, trimmed of excess fat
1/4 cup Thai red curry paste
1 can (13 1/2 oz) full-fat coconut milk
1 cup low-sodium chicken broth
2 tbsp brown sugar
2 tbsp fish sauce
1 tbsp fresh lime juice
1 tbsp minced fresh ginger
3 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 red bell pepper, sliced
1/2 tsp salt
Fresh cilantro and Thai basil for serving
Cooked jasmine rice for serving

Instructions

Place the trimmed pork shoulder in the bottom of the crockpot basin and season evenly with salt.
In a medium bowl, whisk together the Thai red curry paste, coconut milk, chicken broth, brown sugar, fish sauce, lime juice, ginger, and garlic until fully smooth.
Arrange the cubed sweet potatoes around the pork shoulder in the crockpot, then pour the curry sauce mixture evenly over the pork and sweet potatoes.
Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the pork is fork-tender and reaches a safe internal temperature of at least 145 F, though 195 F to 200 F is ideal for effortless shredding.
During the last 30 minutes of cooking, stir the sliced red bell pepper into the liquid so it softens gently without overcooking.
Transfer the pork shoulder to a cutting board and shred into bite-sized pieces using two forks. Return the shredded pork to the crockpot sauce, stirring well to absorb the rich curry flavor.
Ladle the warm pork and curry sauce over bowls of cooked jasmine rice, garnished with fresh cilantro and torn Thai basil leaves.

Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days; the curry flavors deepen nicely overnight.
If you prefer a thicker sauce, stir 1 tbsp of cornstarch mixed with 1 tbsp of cold water into the crockpot during the last 30 minutes of cooking.
Squeeze fresh lime wedges over individual bowls right before serving for a vibrant burst of citrus brightness.