Crockpot Pork Curry

Who doesn’t love a good set it and forget it meal, I adore my crockpot during fall and winter months, it makes it so much easier to make more than one thing at a time. This crockpot pork curry was so tender it fell apart before we even really got to shredding the meat. Not to mention the spices that filled the house as it cooked were warm and inviting the whole day.


  • 2 ½ to 3 pounds pork roast (see note)
  • 1 large red pepper, diced (about 1 cup)
  • ½ cup diced onion
  • 1 (14-ounce) can light coconut milk
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon curry powder (see note)
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lime juice
  • Chopped fresh cilantro


  • Spray the insert of a 5- or 6-quart slow cooker with nonstick cooking spray, if you are worrying about it sticking. You can also line it with a crockpot insert. Add the pork, red pepper, and onion. In a bowl or liquid measuring cup, whisk together the coconut milk, garlic, brown sugar, curry powder, ginger, salt, and pepper. Pour the sauce into the slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours (exact time will depend on the size of your pork roast).
  • When the pork is tender, use two forks and coarsely shred the pork in the slow cooker into pieces. Mix the cornstarch and lime juice together in a small bowl and stir into the slow cooker. Turn the slow cooker to high and cook for 10-15 minutes until the sauce is slightly thickened.
  • Serve over cooked potatoes, rice or quinoa, and garnish with cilantro and pickled jalapenos , if desired.


Curry Powder: I use one from Lidl but you can find many different ones that may suit your taste, we tend to prefer this one because it is heavier on the clove and nutmeg giving it a more balanced flavor.

Pork: as for pork, I’ve made this with boneless pork loin and also a boneless pork shoulder – the pork shoulder was slightly more tender since it isn’t quite as lean as a pork loin but ultimately, the cut of pork will probably be quite versatile here. You want a pork roast that will get nice and tender and shred well.


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