By Marge Perry and David Bonom
Here’s a tip of the hat to the aromatic Indian curry houses that dot New York City’s borough of Queens.
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp ground cumin
1 tbsp kosher salt
1 tsp ground ginger
5 1/2-6 pound bone-in pork shoulder roast (Boston Butt), excess fat trimmed to 1/4-inch thickness
1 large hickory wood chunk soaked in water for at least 30 minutes
1 tbsp canola oil
1 medium medium onion finely chopped
1 tbsp minced fresh ginger
2 tsp curry powder
3 garlic cloves minced
2 tsp Madras curry paste
1/2 tsp ground cumin
1/2 tsp ground coriander
1 (13.66 ounce) can coconut milk
2 tbsp light brown sugar
1/2 tsp salt
24-28 potato slider rolls
Cilantro chutney (optional)
- For the rub, combine the sugar, curry powder, cumin, salt and ginger in a small bowl. Evenly rub the mixture over the pork to coat. Let stand at room temperature for 45 minutes.
- Set up grill for medium-low indirect heat cooking (275°F- 300°F). Place an aluminum pan, half filled with water, on the charcoal grate under where the pork will be.
- Place the wood chunk on the lit charcoal. Set the pork, fat side up, on the grill grate over the aluminum pan and close the lid. Grill, adding enough charcoal to maintain temperature after each hour, until an instant read thermometer inserted into the center of the pork without touching the bone registers 160°F, about 3 1/2 to 4 hours. Wrap the pork in a large sheet of heavy-duty aluminum foil and return to the grill over indirect heat. Close the lid and cook until the internal temperature reaches 195°F about 1-2 hours longer. Remove from the grill and let rest in foil for 30 minutes.
- Meanwhile, heat the oil in a medium nonstick saucepan over medium. Add the onion, ginger, and garlic; cook, stirring occasionally, until slightly softened, 3-4 minutes. Stir in the curry powder, curry paste, cumin and coriander; cook, stirring, 30 seconds until fragrant. Add coconut milk and sugar, bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10-12 minutes. Remove from the heat and stir in salt.
- Unwrap the roast and if cool enough to handle, shred the meat, discarding any large pieces of fat. Transfer pork to a bowl and stir in the sauce until well mixed.
- Top slider rolls evenly with pork and top with cilantro chutney if using.
Other recipes you might like