Tender Crockpot Pulled Pork Curry for Cozy Fall Dinners

Name: Slow-Simmered Pulled Pork Massaman Curry
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 3 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch chunks; 1 can (13 1/2 oz) full-fat coconut milk, divided; 1/3 cup Massaman curry paste; 1 medium yellow onion, diced; 1 lb baby Yukon Gold potatoes, halved; 3 cloves garlic, minced; 1 tbsp freshly grated ginger; 2 tbsp fish sauce; 2 tbsp packed brown sugar; 1 cinnamon stick; 2 tbsp fresh lime juice; 1/4 cup chopped roasted peanuts, for garnish; 1/4 cup fresh cilantro leaves, for garnish

This crockpot pulled pork curry brings deep, comforting warmth to brisk autumn evenings with minimal morning effort. Pork shoulder transforms into incredibly tender, flavorful shreds as it simmers in a rich blend of coconut milk, warm spices, and aromatics. Designed for busy weeknights or relaxed weekend family meals, this one-pot slow cooker dish pairs effortlessly with hot steamed rice and bright garnishes.

Slow-Simmered Pulled Pork Massaman Curry, an easy crockpot dinner recipe

Prep: 15 minCook: 7 hrTotal: 7 hr 15 minServes: 6

Ingredients

3 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch chunks
1 can (13 1/2 oz) full-fat coconut milk, divided
1/3 cup Massaman curry paste
1 medium yellow onion, diced
1 lb baby Yukon Gold potatoes, halved
3 cloves garlic, minced
1 tbsp freshly grated ginger
2 tbsp fish sauce
2 tbsp packed brown sugar
1 cinnamon stick
2 tbsp fresh lime juice
1/4 cup chopped roasted peanuts, for garnish
1/4 cup fresh cilantro leaves, for garnish

Instructions

Place the cubed pork shoulder, diced onion, minced garlic, grated ginger, and halved baby Yukon Gold potatoes into the bottom of a 6-quart slow cooker.
In a medium bowl, whisk together half of the coconut milk (about 3/4 cup), Massaman curry paste, fish sauce, and brown sugar until smooth. Pour the mixture over the pork and potatoes, stirring gently to coat.
Nest the cinnamon stick into the center of the pot, cover with the lid, and cook on LOW for 7 hours (or on HIGH for 4 to 5 hours) until the pork is fork-tender and registers an internal temperature of at least 195 F for easy shredding.
Transfer the pork chunks to a cutting board and pull into bite-sized shreds using two forks, then return the pulled pork to the slow cooker.
Discard the cinnamon stick, then gently stir in the remaining coconut milk and fresh lime juice. Cover and let sit on the WARM setting for 10 minutes to allow the sauce to harmonize.
Ladle the warm pulled pork curry into shallow bowls over steamed rice, topping each portion with chopped roasted peanuts and fresh cilantro leaves.

Tips

Trim large surface fat caps from the pork shoulder before cubing to keep the coconut sauce rich and balanced rather than oily.
Leftovers keep exceptionally well in an airtight container in the refrigerator for up to 4 days, with flavors melding even further after overnight chilling.
If you prefer a milder curry, look for mild Massaman paste or stir in an additional splash of coconut milk just before serving.