Smoked Thai Pork Shoulder with Tamarind Glaze and Coconut Rice

Name: Smoked Thai Pork Shoulder with Tamarind Glaze and Coconut Rice
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6 servings
Ingredients: 1.8 kg pork shoulder, bone-in, trimmed of excess fat; 2 tbsp vegetable oil; 3 tbsp tamarind paste; 2 tbsp palm sugar, grated; 3 tbsp fish sauce; 2 garlic cloves, minced; 1 tbsp ginger, finely grated; 1 tsp smoked paprika; 1 tsp ground coriander; 1/2 tsp black pepper; 1 cup jasmine rice; 1 cup coconut milk; 1 cup water; 1/2 tsp salt; 2 kaffir lime leaves, torn; 1 small red chili, sliced (optional); Fresh cilantro, chopped, for garnish; Lime wedges, for serving

Richly smoked pork shoulder glazed with tangy tamarind and palm sugar, served alongside fragrant coconut jasmine rice for a deep, earthy Thai-inspired weekend meal.

Prep30 minCook240 minTotal270 minServes6Difficultymedium

Method

How to make it

01
Preheat your oven to 120°C (250°F) with a rack in the middle.
02
Pat the pork shoulder dry and rub all over with vegetable oil, smoked paprika, ground coriander, black pepper, and half the minced garlic and ginger.
03
Place the pork in a roasting pan on the oven rack. Roast low and slow for about 4 hours, until the internal temperature reaches 93°C (200°F) and the meat is tender and pulls apart easily.
04
While the pork roasts, rinse jasmine rice under cold water until water runs clear.
05
Combine the rice, coconut milk, water, salt, and kaffir lime leaves in a medium saucepan. Bring to a simmer over medium heat, then cover and reduce to low. Cook for 15 minutes, then remove from heat and let sit covered for 10 minutes.
06
In a small saucepan, combine tamarind paste, palm sugar, fish sauce, remaining garlic, and ginger. Simmer gently over low heat, stirring until sugar dissolves and the glaze thickens slightly, about 5 minutes.
07
When pork is done, remove from oven and brush generously with the tamarind glaze. Increase oven temperature to 220°C (425°F) and roast for an additional 15 minutes, basting once more halfway through, until glaze is sticky and caramelized.
08
Let pork rest 10 minutes before slicing or pulling apart.
09
Fluff coconut rice with a fork, discard kaffir leaves, and stir in sliced chili if using.
10
Serve the smoky, glazed pork over the fragrant coconut rice, garnished with fresh cilantro and lime wedges for squeezing.

From the editor

Cooking tips

For an indoor smoke flavor, add 1 tsp smoked paprika and a few drops of liquid smoke to the rub if you don’t have a smoker or wood chips.
Palm sugar can be substituted with light brown sugar but will alter the depth of the glaze’s flavor.
Letting the pork rest after roasting allows juices to redistribute, making the meat more tender and moist.
Use leftover coconut rice by gently reheating with a splash of coconut milk to restore moisture.

Published July 23, 2026