Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice

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This was SO delicious and had tons of complex flavor. Everyone loved it - my husband, dad, and brothers. I literally wanted to lick the pan and kept sneaking bits as I put the leftovers away. I followed the recipe almost exactly - only used about 1/3 cup curry, and didn't have kaffir lime leaves - but it turned out great. The recipe calls for paprika on the rub, but in the video the chef uses chili powder... I used paprika, but will try it with chili powder next time (and lime leaves, of course. Also, go real easy on the salt in your rub. It made my curry a touch too salty. Overall, LOVED this recipe and will definitely make it again and again.

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This was a great it had lots of flavor. I did use 4 cans of Chaokoh coconut milk so there was enough sauce for the rice. when I made the rice I did put 2 small slices of jalapeno pepper because I have kids that don't like things hot and he loved this. I also did not cook the pork for 8hrs I only cook it for 3hrs with foil on and 1/2 cup of water and that was just right.

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this was great, we brought it to a4th of July party everyone loved it and asked for the recipe. cooked mine in the oven over night at 250 for 9 hours, came out perfect.The only change I made was I used only one jar of curry. The sauce was great, I think I might use it for chicken one time. Thanks for the recipe.

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Came out great! I was lucky to find the recommended brands, which I definitely recommend using. The Mae Ploy had the highest quality list of ingredients among all the other brands I looked at. The Chaokoh coconut milk was the consistency of heavy cream. If your coconut milk isn't that thick, this recipe just won't turn out right.

Other observations: I was able to take the pork (8lbs bone-in pork shoulder out at 6hrs, and could easily have done only 5. The pork shoulder was very lean, which was nice. You should definitely use an extra can or two of the coconut milk if you can. It will give you more sauce to sink into the rice. Also, be careful with the red onion in the salsa. If it's too sharp, it will overpower the rest of the meal.