Everyone has that ‘favorite restaurant dish’ – every time you order something else (because variety is spicy and all that) it’s good, maybe even really good – but nothing lives up to that one amazing thing. At Graydon’s Crossing in Grand Rapids, that dish (for me) is the Bali pulled pork. I didn’t even consider I could attempt it at home until I was messing around on Pinterest. (See, sometimes those rabbit holes pay off.)
This is a slow cooker recipe, which means it’s pretty hands off and simple. You might even be tempted to skip the browning step, but in Indian cooking, toasting the spices really does make a huge difference. This recipe was part of a larger Indian feast, so I focused solely on meat and seasoning here – if you were serving it alone, I’d serve pita-like with naan and pickled veggies.
Recipe loosely adapted from http://myheartbeets.com/indian-style-pulled-pork/
- 3lb pork (either shoulder roast (more fat) or pork loin (lean))
- Salt and pepper
- 2 T coconut oil or ghee
- 1 onion, diced
- 2 fresh ginger, minced
- 7-8 garlic cloves, minced
- 4 T curry powder
- 1 T garam masala
- 1 15oz can tomato sauce
- 2 T honey
- ½ c water
- Heat coconut oil over medium-high heat, add onions and saute until soft, 8-10 minutes.
- Add pork and sear until browned on all sides.
- Add seasonings and saute 2-3 minutes, until you can smell them.
- Add tomato sauce, water and honey. Transfer to a slow cooker and cook on high for four hours or low for 8.
- Shred meat, taste, and adjust seasonings as necessary.
- Serve with naan.