- 5lb Bone-in Boston Butt
- 3-4 tbsp Thai kitchen brand Red Thai Curry paste (a mildly spicy mix of salt, chilies, lemongrass, and a few other herbs and spices.)
- 1 16oz can of pure coconut water (I like Amy & Matts brand, it’s JUST coconut)
- Plantains (the large “green bananas” found in most grocery stores)
- Coconut oil
- Red onion (sliced)
- 1 tsp sea salt
Smother your butt
Rub the pork on all sides with the Red Thai Curry Paste. Place it in a bowl or on a dish, cover, and refrigerate overnight.
Set the Crock Pot to Delicious!
Just kidding, set your crock pot to “low” and add the pork butt. Pour in the entire can of coconut water and allow the butt to cook, covered, for 6-8 hours.
When done, the bone should slide clean out and the meat should pass the “pinch test”.
You should be able to easily separate the meat from the larger chunks of fat. Put the meat in a separate bowl and cover with foil. Leave the large chucks of fat in the cooking liquid.
Plantains want to party
Simply peel and slice your plantains. Depending on how many people you are cooking for, simply cut more or less. Coat the plantains with coconut oil, and mix with sliced red onion.
Add the mixture to a hot saute pan and cook for ~10 minutes.
Try not to stir them too much, you don’t want to mash them, just move them around gently every couple of minutes, being sure to scrape up the tasty burnt bits.
Put the pork on your plate
Serve it up! You might want to add a little of the hot cooking liquid to the pulled pork (if you like a little “dressing”), but otherwise, bon appetit!