I used a Butter Chicken spice mix for this slow cooked pork recipe. I guess that makes it kind of a Butter Chicken Pork…. Well that just sounds weird and like there are far too many meats in one dish. There isn’t. Just pork. No chicken. Or any other meat. Just pork. And no butter either. So really I have gone against everything that Butter Chicken actually stands for. The Indians are going to hate me for this. #sorryiamnotsorry. I served mine with a cauliflower & celeriac mash. My sisters’ boyfriend thought it was potato. He hates cauliflower. #didntevenrealise…. Sucker.
1 head cauliflower, chopped & steamed
1 celeriac, peeled chopped and lightly roasted
Pinch salt & pepper
1 cup milk (I used coconut milk)
1 tbs butter chicken spice mix (get one with just spices, no added $hit)
1 red onion, finely diced
1 boneless pork roast, fat layer removed
3 cloves garlic, crushed
2 cups stock (I used my Chicken Bone Broth)
2 cups coconut cream
1/4 cup fresh parsley, finely chopped
1 tbs coconut oil
For the pork – Add the dry spices to your frypan & cook until fragrant, add oil, onion & garlic & sauté until onion is translucent. Add pork & seal on all sides for a few minutes. Transfer all to the slowcooker. Add the stock & coconut cream to the same frypan and bring to a simmer incorporating all the leftover yummy bits from the spice mix into the sauce. Pour this into the slow cooker over the pork. The pork should be just covered, if not add some extra stock. Turn that baby on & leave it be for at least 5 hrs. Mine was in there for about 8 hrs.
For the mash-
Add the cooked cauliflower & celeriac to the food processor and blend, add coconut milk, salt & pepper & purée until smooth. Add a bit of extra milk if it is still too dry.
Spoon the mash onto your plate so it is like a bed for the pork. Add the parsley to the pork in the slow cooker & use 2 forks to gently pull the pork apart so it. Is shredded into big chunks. It should fall apart easily. Give it a gently mix through the sauce then spoon over the mash. Eat up.