Cumin Curry Pork Roast
Infuse bold, aromatic flavors into your dinner table with this Cumin Curry Pork Roast, a slow-cooked masterpiece that combines tender pork shoulder with the rich, earthy spices of cumin, curry powder, and coriander. This savory dish is elevated with a luscious coconut milk and lime-infused sauce that’s simmered to perfection, creating a melt-in-your-mouth texture and tantalizing depth of flavor. Perfectly seared for a golden crust and oven-braised to tender perfection, this roast packs every slice with warm spices and subtle ginger-garlic notes. Serve topped with fresh cilantro for a pop of color and brightness, and pair with fluffy rice or crusty bread to soak up the irresistible sauce. Ready in just 15 minutes of prep time and versatile enough for family dinners or entertaining, this dish is a must-try for lovers of flavorful, globally inspired cuisine!
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 cup unsweetened coconut milk
- 1 cup chicken broth
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, mix together the ground cumin, curry powder, ground coriander, paprika, kosher salt, and black pepper.
Rub the spice mixture all over the pork shoulder roast, ensuring it is evenly coated.
In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat.
Sear the pork roast on all sides until it develops a deep golden-brown crust, about 3-4 minutes per side. Remove the roast and set it aside.
Lower the heat to medium and add the diced onion to the same skillet. Sauté for 4-5 minutes, until softened.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Stir in the coconut milk and lime juice, mixing well to combine.
Return the pork roast to the skillet, spooning some of the liquid over the top.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
Cook the pork roast in the oven for 2.5 to 3 hours, or until the meat is fork-tender and easily shreds with a fork.
Once cooked, remove the pork from the oven and let it rest for 10 minutes before slicing or shredding.
Serve the pork with the curry sauce poured over the top and garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
