Thai Pork Shoulder: Delicious Recipe and Cooking Tips

Thai Pork Shoulder, slow-cooked to tender perfection, is a dish that will transport your taste buds straight to the bustling streets of Bangkok! Imagine succulent, fall-apart pork infused with the vibrant flavors of lemongrass, ginger, and chili, all simmered in a rich, aromatic broth. Are you ready to experience a culinary adventure that’s both incredibly delicious and surprisingly easy to make?

Thai cuisine is renowned for its harmonious blend of sweet, sour, salty, spicy, and umami flavors. This particular cut of meat, the pork shoulder, lends itself beautifully to slow cooking, allowing it to absorb all those wonderful Thai spices and become unbelievably tender. While the exact origins of this specific Thai Pork Shoulder recipe are difficult to pinpoint, the techniques and ingredients used are deeply rooted in Thai culinary traditions, where slow-braising meats in flavorful broths is a common practice.

People adore this dish for several reasons. First, the taste is simply irresistible – a complex layering of flavors that dance on your palate. Second, the texture is divine; the pork becomes so tender it practically melts in your mouth. Finally, while the cooking time is long, the process itself is largely hands-off, making it a convenient option for a weekend feast or a special occasion. Plus, the aroma that fills your kitchen as it simmers is simply intoxicating! So, let’s get started and create a truly unforgettable meal.

this Recipe

Ingredients:

• For the Pork Shoulder:
• 3-4 lb boneless pork shoulder, excess fat trimmed
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 2 red bell peppers, seeded and sliced
• 1 (13.5 oz) can coconut milk
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon red curry paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 kaffir lime leaves, bruised (optional)
• For Serving:
• Cooked jasmine rice, for serving
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Chopped peanuts, for garnish (optional)
• Sliced green onions, for garnish (optional)

Preparing the Pork and Aromatics:

1. Prepare the Pork: Cut the pork shoulder into roughly 2-inch chunks. This will help it cook more evenly and absorb the flavors of the sauce. Don’t worry about making them perfectly uniform; just aim for pieces that are roughly the same size.
2. Sear the Pork: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. You want the pot to be nice and hot before adding the pork. Working in batches, sear the pork on all sides until browned. Don’t overcrowd the pot, as this will lower the temperature and prevent the pork from browning properly. Remove the seared pork from the pot and set aside. Searing the pork adds a depth of flavor that you don’t want to skip!
3. Sauté the Aromatics: Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – those are packed with flavor!
4. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Incorporate the Bell Peppers: Add the sliced red bell peppers to the pot and cook for 3-5 minutes, until they are slightly softened. The peppers add a nice sweetness and color to the dish.

Creating the Thai Curry Sauce:

1. Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, chicken broth, soy sauce, fish sauce, and brown sugar. Make sure the brown sugar is fully dissolved.
2. Add Curry Paste and Spices: Add the red curry paste, ground coriander, ground cumin, and cayenne pepper (if using) to the bowl with the wet ingredients. Whisk well to combine. The curry paste is the heart of the Thai flavor, so don’t skimp on it! Adjust the amount of cayenne pepper to your liking, depending on how spicy you want the dish.
3. Pour Sauce Over Vegetables: Pour the coconut milk mixture over the vegetables in the Dutch oven. Stir to combine.

Slow Cooking the Pork:

1. Return Pork to the Pot: Return the seared pork to the Dutch oven, nestling it into the sauce. Add the bruised kaffir lime leaves (if using). The lime leaves add a wonderful citrusy aroma.
2. Bring to a Simmer: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 2.5-3 hours, or until the pork is very tender and easily shreds with a fork. The longer it cooks, the more tender it will become. Check the pot occasionally to make sure the sauce isn’t simmering too vigorously; if it is, reduce the heat further.
3. Shred the Pork: Remove the pork from the pot and shred it using two forks. Discard the kaffir lime leaves.
4. Return Shredded Pork to Sauce: Return the shredded pork to the pot with the sauce. Stir to combine.
5. Simmer and Thicken (Optional): If the sauce is too thin for your liking, simmer it uncovered over medium heat for 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.

Serving the Thai Pork Shoulder:

1. Serve Over Rice: Serve the Thai pork shoulder hot over cooked jasmine rice. The rice will soak up all that delicious sauce!
2. Garnish: Garnish with fresh cilantro, lime wedges, chopped peanuts (if using), and sliced green onions (if using). The fresh herbs and lime add a bright, fresh element to the dish.
3. Enjoy! Enjoy your flavorful and tender Thai pork shoulder! This dish is perfect for a weeknight dinner or a weekend gathering.

Tips and Variations:

• Spice Level: Adjust the amount of red curry paste and cayenne pepper to your liking. If you’re sensitive to spice, start with a smaller amount and add more to taste.
• Vegetables: Feel free to add other vegetables to the dish, such as carrots, potatoes, or bamboo shoots. Add them along with the bell peppers.
• Sweetness: Adjust the amount of brown sugar to your liking. If you prefer a less sweet dish, reduce the amount of brown sugar.
• Slow Cooker: This recipe can also be made in a slow cooker. Sear the pork and sauté the aromatics as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender. Shred the pork and return it to the slow cooker for the last 30 minutes to heat through.
• Make Ahead: This dish can be made ahead of time and reheated. The flavors will actually develop even more overnight. Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes well. Store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Type of Pork: While pork shoulder is recommended, you can also use pork butt. The cooking time may vary slightly depending on the cut of pork.
• Fish Sauce Substitute: If you don’t have fish sauce, you can substitute with soy sauce, but the flavor will be slightly different.

Why This Recipe Works:

This Thai pork shoulder recipe is a winner because it combines the richness of pork shoulder with the vibrant flavors of Thai cuisine. The slow cooking process ensures that the pork becomes incredibly tender and absorbs all the delicious flavors of the sauce. The combination of coconut milk, red curry paste, fish sauce, and other aromatics creates a complex and satisfying flavor profile that is both savory and slightly sweet. The fresh garnishes add a bright and refreshing element that balances the richness of the dish. This recipe is also versatile and can be easily adapted to your liking by adjusting the spice level, adding different vegetables, or using a slow cooker.

Conclusion:

This Thai pork shoulder recipe is more than just a meal; it’s an experience. The explosion of flavors, the tender, melt-in-your-mouth texture of the pork, and the relatively hands-off cooking process make it a weeknight winner and a crowd-pleasing centerpiece for any gathering. I truly believe this will become a staple in your kitchen, just as it has in mine.

Why is it a must-try? Because it delivers restaurant-quality results with minimal effort. The slow cooking process allows the pork to become incredibly tender, while the Thai-inspired marinade infuses it with a complex and irresistible blend of sweet, savory, spicy, and tangy notes. Forget dry, bland pork – this recipe guarantees succulent, flavorful perfection every single time. Plus, the aroma that fills your kitchen while it’s cooking is simply divine!

But the best part? It’s incredibly versatile! Serve it shredded over fluffy jasmine rice with a generous drizzle of the pan sauce and a sprinkle of fresh cilantro and chopped peanuts for a classic Thai experience. Or, get creative! Imagine this Thai pork shoulder piled high on toasted baguette slices with pickled carrots and daikon for a banh mi-inspired sandwich. You could also use it as a filling for tacos or lettuce wraps, adding a dollop of sriracha mayo for an extra kick.

Looking for variations? If you prefer a milder flavor, reduce the amount of chili garlic sauce. For a sweeter profile, add a tablespoon or two of brown sugar to the marinade. If you’re short on time, you can even adapt this recipe for the Instant Pot, although I highly recommend the slow cooker for the ultimate tenderness. Another great variation is to add some pineapple chunks to the slow cooker during the last hour of cooking for a sweet and tangy twist. You can also add some sliced bell peppers or onions for extra vegetables.

Serving suggestions are endless! I love to serve it with a side of coconut rice and a refreshing cucumber salad to balance the richness of the pork. A simple green salad with a light vinaigrette also works beautifully. And don’t forget the garnishes! Fresh herbs like cilantro, mint, and basil add a burst of freshness, while chopped peanuts or sesame seeds provide a satisfying crunch. A squeeze of lime juice brightens up all the flavors.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s surprisingly easy to make. The key is to let the slow cooker do its magic, allowing the flavors to meld and the pork to become incredibly tender.

So, what are you waiting for? Gather your ingredients, fire up your slow cooker, and get ready to experience the deliciousness of this Thai pork shoulder. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. I’m confident that this recipe will become a new favorite in your household. Enjoy!