This mouthwatering curry recipe may be made with any kind of fish filet, including cod, halibut, or tilapia. I’ve previously prepared chicken in the same curry sauce. Serve alongside a lot of rice.
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 5 hrs |
| Servings: | 8 |
| Yield: | 4 sandwiches |
Ingredients
- Coleslaw:
- 1 (16 ounce) package shredded coleslaw mix
- ¼ cup pickled pepperoncini peppers, chopped
- ¼ cup diced red onion
- ⅓ cup mayonnaise
- ½ lemon, juiced
- 1 tablespoon red wine vinegar
- 1 tablespoon granulated garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- 1 teaspoon salt
- ½ teaspoon granulated onion
- ¼ teaspoon lemon pepper
- Pulled Pork:
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 tablespoons brown sugar
- 1 tablespoon cayenne pepper
- 1 tablespoon ground nutmeg
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 (4 pound) pork shoulder roast
- ¼ cup molasses
- Sauce:
- 3 cups barbeque sauce
- 1 cup strong brewed coffee
- 1 tablespoon molasses
- 1 tablespoon brown sugar
- 1 teaspoon dry mustard
- 1 pinch cayenne pepper, or more to taste
- 4 Italian-style hoagie buns, split lengthwise and toasted
- ¼ cup onion, chopped (Optional)
- ¼ cup jalapeno pepper, seeded and minced (Optional)
Instructions
- Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
- Preheat oven to 300 degrees F (150 degrees C).
- Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
- Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
- Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
- Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
- Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.
- The nutrition data for this recipe includes the full amount of the pork rub ingredients. The actual amount of sodium consumed will vary.
Nutrition Facts
| Calories | 838 kcal |
| Carbohydrate | 100 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 7 g |
| Protein | 31 g |
| Saturated Fat | 10 g |
| Sodium | 3479 mg |
| Sugars | 41 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe has too many ingredients, is too over powering with the spices an is too sweet. I’m afraid that I wont be making this again.
I made numerous adjustments to this recipes. Here is what I adjusted: ColeSlaw: 3/4 cup mayo; 2 tablespoons of lemon juice; 2 – 3 tablespoons of red wine vinegar; Everything else was the same. My husband did not like the pepperoncini peppers in the coleslaw. Pulled Pork: 2 teaspoons of kosher salt; 2 teaspoons of black pepper; 2 teaspoons of granulated garlic; 2 teaspoons of granulated onion; 1 teaspoons of cayenne pepper; 1 teaspoon of allspice; 16 ozs. of apple juice; I cooked the pork in the crockpot for 8 hours. Every other measurement of other spices remained the same. Sauce: Followed the recipe for the sauce adding some of the apple juice/meat juices to the sauce. The dinner turned out awesome. I have cooked enough to know that amount of spices written in this recipe would have been overwhelming. -Karen J 0606