This mash-up recipe combines our Greek yogurt marinated slow roasted pork with the spicy and creamy flavors of coconut curry. It’s a new favorite of ours and we think it will quickly become one of yours too! Serve it over hot basmati rice and steamed greens for a more formal meal. Or take it in another direction and try a fusion twist on a pulled pork sandwich: Spread mango chutney on soft rolls and top with this hot and creamy tender pork, shredded iceberg, and thinly sliced radishes! Your taste buds won’t know what hit them! Share the recipe on Facebook, Pinterest, Instagram, and Twitter with family and friends.
To make 10 3-ounce servings of this slow roasted pork recipe, place all of the ingredients up to the pork in a small bowl and whisk together. Then place pork in a 2-gallon extra large re-sealable bag (or baking dish) and pour the yogurt mixture over the meat, turning to coat with marinade. Seal the bag (or cover the baking dish with plastic wrap) and refrigerate for 18 to 24 hours.
When ready to cook, preheat your oven to 300°F and line a baking sheet with foil. Place a roasting rack on top of the foil-lined sheet and coat with cooking spray. Remove pork from bag or baking dish and set on rack, skin side up. Roast until the pork reaches an internal temperature of 185 degrees, which should take between 5 ½ and 7 hours. Allow pork to rest for 30 minutes or longer after removing from oven and before slicing or breaking into large chunks.
Just before serving, make the sauce as per instructions below. Stir meat into sauce and enjoy!
For another fabulous pork recipe made with Greek Yogurt, our Greek Yogurt Marinated Mediterranean Porchetta with Lemon and Fennel is a must-try! Cabot is a cooperative of over 1,000 farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on this slow roasted pork recipe, so please rate and review it once you have the chance!
1 cup Cabot Plain Greek Yogurt
2 cloves garlic, finely grated
2 tablespoons lemon juice
2 tablespoons hot Madras curry powder
1 teaspoon grated fresh ginger
1½ teaspoon coarse kosher salt
5 pounds boneless pork butt
1 14 ounce can light coconut milk
1 chopped fresh hot green or red chili (seeds added to taste for spice)
2 to 3 teaspoons hot curry powder
½ teaspoon salt
1 tablespoon brown sugar
1 tablespoon lemon juice
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Prep: 45 mins | Cook: 7 hrs | Total: 7 hrs 45 mins
WHISK yogurt, garlic, juice, curry, 1 tablespoon hot madras curry powder, ginger and 1¾ teaspoon coarse kosher salt in a small bowl. Place pork in a 2 gallon x-large re-sealable bag or in a baking dish.
POUR yogurt mixture over the meat, and turn to coat with the marinade. Seal bag or cover the baking dish with plastic wrap and refrigerate 18 to 24 hours.
PREHEAT oven to 300° F.
LINE a baking sheet with foil. Place a roasting rack on top of the foil-lined sheet. Coat the rack with cooking spray.
REMOVE the pork from the bag or baking dish and set on the rack, skin side up. Roast until the roast reaches an internal temperature of 185 degrees, 5½ to 7 hours. Remove the pork from the oven and allow to rest at least 30 minutes before breaking into large chunks or slicing.
BRING coconut milk, hot chili, 1 teaspoon curry powder and ½ teaspoon salt to a simmer in a large skillet, just before serving.
SIMMER until the hot chili has softened, about 2 minutes. Remove from heat and stir in brown sugar and lemon juice, until the sugar is dissolved. Stir the meat into the sauce.
SERVE over hot basmati rice.
Recipe and photo courtesy of Katie Webster.