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Thai Shredded Pork

Pantry To Table
Lemongrass, Panang curry paste, fish sauce, ginger and garlic… this was so delicious.
Eat it as it, or put it on tacos with your favorite toppings.
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Prep Time 8 hours
Cook Time 1 hour 10 minutes
Standing Time 20 minutes
Total Time 9 hours 30 minutes
Course Main Course
Cuisine Thai
Servings 10
Calories 459.4 kcal

Equipment

  • Pressure Cooker

Ingredients
  

Brine:

  • 3 quarts water
  • 3/4 cup kosher salt
  • 4 dried bay leaves
  • 2 tablespoons whole black peppercorns
  • 4 cloves garlic, smashed
  • 2 tablespoons light brown sugar

Sauce:

  • 4- ounce can Panang curry paste
  • 1 tablespoon freshly grated ginger, grated on a microplane
  • 6 cloves garlic, finely minced
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons light brown sugar
  • 12 dried Kaffir lime leaves
  • 2 teaspoons freshly ground black pepper
  • 3 tablespoons fresh basil, chopped
  • 1 tablespoon dark soy sauce, lower sodium, (not black soy sauce)
  • 1 tablespoon lemongrass, finely chopped or from a tube
  • 1 1/4 cups beef broth, lower sodium
  • 1 5-7 pound Boston butt or pork shoulder, boneless

Finishing Sauce:

  • 1/4 cup lemongrass, finely chopped or from a tube
  • 1/4 cup rice vinegar, unseasoned
  • 1/4 cup soy sauce, lower sodium
  • 2-3 tablespoons garlic-chile paste
  • 1-2 tablespoons fish sauce

Instructions
 

  • Add all the brine ingredients to a large pitcher. Stir to dissolve the salt and sugar.
  • Add the brine and pork to a large sealable bag, like a jumbo-size Ziplock, and place in a bowl large enough to hold the bag. This is in case there is any leakage, it will not go all over your refrigerator.  Refrigerate the brine and pork overnight, 8 to 12 hours.
  • Pull the pork out of the bag and pick off any pieces of bay leaf, peppercorns, or garlic that are attached and discard.
  • Cut the pork into 4 or 5 large chunks and set aside.
  • You have the option to brown your pork chunks if desired. Just add 1 tablespoon of neutral oil to the pressure cooker over medium-high heat and sear the chunks of meat on all sides, remove, and set side.
  • Combine all the sauce ingredients in the pressure cooker over medium heat, stirring to combine well.
  • Add the chunks of pork and turn them to coat in the sauce.
  • Secure the lid in place and bring to high pressure over high heat. Once the pressure indicator has popped up (or however your pressure cooker alerts you that pressure has been reached), set your timer for 70 minutes. Adjust your heat source level as needed. You might need to turn down to medium heat if your burner is very hot.
  • After 70 minutes, use a slow release for releasing pressure. When your pressure cooker alerts you that pressure has been released, unlock and open the lid away from you for safety.
  • Using a probe thermometer, check the internal temperature of the pork. The pork is done (falling apart) when the temperature reads 205 – 210 degrees.
  • Pull the pork out of the pressure cooker and allow it to rest, covered, for about 20 minutes. When cool enough to handle, shred the pork, removing the fatty pieces.
  • Remove the lime leaves and discard.
  • Combine all the finishing sauce ingredients in a 2-cup measuring cup. Pour as much sauce as desired onto the pork and toss.
  • Serve warm as is or use the meat for tacos, enchiladas, quesadillas, etc...

Notes

Nutrition label doesn’t contain brine ingredients nor toppings.
To slow cook: Brine pork as the recipe directs. Add the pork and sauce into your slow cooker and cook on low for 8 – 10 hours or on high for 5 – 7 hours. Time depends on the size of your pork, slow cooker, and heat of the slow cooker. These are only guidelines. I have two slow cookers and they heat/cook differently. Once the internal temperature of the thickest chunk is 205 – 210 degrees, remove the meat from the slow cooker. Allow to rest for at least 20 minutes. Once cool enough to handle, shred the pork. Make the finishing sauce and pour over the shredded pork and serve.
 
Nutrition Facts
Thai Shredded Pork
Amount per Serving
Calories
459.4
% Daily Value*
Fat
 
28.17
g
43
%
Saturated Fat
 
9.91
g
62
%
Trans Fat
 
0.26
g
Polyunsaturated Fat
 
3.64
g
Monounsaturated Fat
 
11.84
g
Cholesterol
 
104.61
mg
35
%
Sodium
 
1387.12
mg
60
%
Potassium
 
788.4
mg
23
%
Carbohydrates
 
6.72
g
2
%
Fiber
 
0.44
g
2
%
Sugar
 
2.45
g
3
%
Protein
 
40.9
g
82
%
Vitamin C
 
0.89
mg
1
%
Calcium
 
49.73
mg
5
%
Iron
 
3.02
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pork butt, thai flavors, pressure cooker, lemongrass Panang curry paste
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