Grilled Pork Shoulder Recipe
Red curry – tamarind marinated pork shoulder, shredded cabbage.
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Ingredients
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Pork Marinade
Cabbage Slaw
Method
Marinating the Pork
- 1
Prepare the Marinade
In a large bowl, combine the red curry paste, tamarind paste, soy sauce, brown sugar, minced garlic, grated ginger, and lime juice. Mix well until everything is blended.
- 2
Marinate the Pork
Add the pork shoulder to the marinade, ensuring it is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Grilling the Pork
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Grill the Pork
Remove the pork shoulder from the marinade, letting any excess marinade drip off. Place the pork on the grill and cook for about 20-25 minutes on each side, or until the internal temperature reaches 145°F. Baste with leftover marinade occasionally for added flavor.
- 5
Rest the Pork
Once cooked, remove the pork from the grill and let it rest for 10 minutes before shredding.
Preparing the Cabbage Slaw
- 6
Combine Slaw Ingredients
In a large bowl, mix the shredded cabbage, grated carrot, sliced green onions, and chopped cilantro together.
- 7
Dress the Slaw
Add lime juice, salt, and pepper to the cabbage mixture. Toss everything together until the vegetables are evenly coated.
