Coconut Curry Braised Pork Shoulder with Spinach and Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked pork shoulder braised in a fragrant coconut curry sauce with fresh spinach and diced tomatoes for a comforting, rich meal. This indian-inspired pork ready in about 140 minutes pairs pork shoulder, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 20 min Cook: 120 min Serves 6 Indian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs pork shoulder chunks and brown on all sides for about 6-8 minutes total, working in batches if needed. Remove pork and set aside.
  2. Step 2: In the same pot, add 4 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 2 tbsp curry powder, then pour in 1 can (13.5 oz) coconut milk, 1 cup water, and 1 can (14.5 oz) diced tomatoes with their juices. Bring to a simmer.
  4. Step 4: Return the browned pork chunks to the pot. Cover and reduce heat to low. Simmer gently for 1.5 to 2 hours until pork is tender.
  5. Step 5: Stir in 4 cups fresh spinach and cook uncovered for 5 minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lime juice. Serve hot over rice or grains.

Frequently asked questions

How long does Coconut Curry Braised Pork Shoulder with Spinach and Tomatoes take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Curry Braised Pork Shoulder with Spinach and Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Coconut Curry Braised Pork Shoulder with Spinach and Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Curry Braised Pork Shoulder with Spinach and Tomatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut Curry Braised Pork Shoulder with Spinach and Tomatoes?

Indian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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