Monday, April 26, 2010

This Week's Paleo Recipe: Pork in Yellow Curry

In an effort to expand my diet and get more nutritional variety from the foods I eat, I am going to post a weekly new paleo recipe here at C of P. 

The other day I was at Figueroa Produce, and, wanting to try something new, I picked up a 1-1/2 lb chunk of pork cushion meat.  It looked similar to a piece of beef chuck roast, in terms of size, shape, and fat percentage.  I figured I could at least throw it in the crock pot if I was out of time or didn't really want to spend that much effort worrying about it.  Turns out that the crock pot was an excellent choice.  

These diagrams explain a little more about where the cushion meat comes from on the pig.  It comes from the shoulder area, and is also called a 'picnic shoulder roast' or 'Boston butt'.  (I can't help but chuckle a little to myself on that last one!)

This one is from the National Pork Producers Council.

 Here is the diagram from Aus-Meat Limited (from Austrailia)

In the end, all I did was brown it on both sides in my cast-iron frying pan and throw it in the crockpot with a can of coconut milk.  I used about 2 tablespoons of this really great yellow curry paste I discovered, called Mae Ploy.  I think I over did it a bit on the curry, but you can easily adjust it to your taste.  Also, after browning, I always throw a little water (about 1/4 cup) in the frying pan and scrape up all the tasty bits that get stuck there.  I believe fancy chefs call this 'deglazing' the pan.  This gets added into the crock pot as well.

After I cooked it for 3-4 hours, I stirred it around and pulled it apart with a fork. Then I let it simmer for a couple more hours and voila!  It was really tender and delicious.  I ate it on a plate with greens, I ate it with fried eggs, I ate it cold with a spoon out of the tupperware!  (one of the advantages of living alone!)

Do you have a preparation method or recipe using Boston butt picnic cushion?  If so, let me know in the comments!

Cross-posted at Modern Paleo


  1. Hey Earl I do not know much about raising pigs but when it comes to beef, grass finish is the one we should eat. How about for pigs, should they also be grass fed?

  2. Hi John Paul, I'm not an expert myself, but my understanding is that grass fed as opposed to grain fed results in better Omega-3 ratios, and I can't see why this wouldn't apply to pigs as well as cattle. I have never seen grass fed pork in a store, but a quick google search showed that there did appear to be online sources for it.

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