If I was given the option to pick what my heaven would look like, it would consist of naan bread clouds decorated in Indian shenanigans and a never-ending platter of this pork n slaw. And probably a bunch of other stuff too, if i’m being perfectly honest.
I know….. I sound a little full of my recipe here. But guess what? it isn’t mine. It’s instead from the grill masta flex himself, my pops. Slaying bbq since ’59. This man came out of the womb flipping a burger and does not disappoint.
So how about you dust off your grill tops for the summer and spice up your Memorial Day grub with this totally creative and mind blowingly delicious Indian Smoked Barbecue Pork N Slaw.
(hi dad, you can stop being super embarrassed, i’m done…. for now).
Despite this recipe looking incredibly lengthy, it really is just filled with a ton of spices! It’s in fact very easy and can be done by even the most amateur griller (except you need to know how to turn your actual grill on).
If you aren’t familiar with this smoking “lingo” – fear not – the “mop” is the liquid that you brush onto your meat through out the smoking period. This helps keep the skin moist and provides an extra va-va-voom of flavor.
The sauce and slaw are just guidelines and seasoning can be added and adjusted to your liking. Some like it sweet, some like it salty. I like to say that this recipe falls right in the middle, so feel free to make it your own!
Also…. you can go ahead and pull the pork meat as oppose to slicing. I wanted the meat sliced for pictures, to show off the fancy af smoke rings. But if you aren’t one to boast, pull away!
Now, for the naan bread recipe, this bad boy was NOT mine. I’ve searched high and low for the most perfect at-home naan bread, and this recipe comes pretty close to the perfect texture & appearance (without having access to a clay oven). You can go to this link for the recipe. What I did do on my own was add the garlic, butter & cilantro on top. I put those ingredients below in my recipe instructions, so feel free to add. Or, you can just add the butter like the original recipe states.
- 5-6lb bone in pork butt
- 2-3 cups cherry wood chips (soak for 30 minutes in water)
- 2Tbs coarse kosher salt
- 2Tbs Garam Masala
- 1.5 Tbsp ground coriander
- 1Tbsp Majoram leaves
- 1Tbsp California Garlic powder
- 1 Tbsp ground Tumeric
- 1 tbsp cayenne pepper
- 1 cup cherry juice or pomegranate cherry
- 1-2 tsp cayenne pepper
- 1Tbsp brown sugar
- ½ small sweet or vidallia onion. Chopped fine (or processed for about 20 seconds)
- 1tbsp Olive oil
- 4plum tomatoes chopped and then blended in food processor
- 2 tsp Garam masala
- 1tbsp honey (or more to taste, 1 tsp at a time)
- 1 head cabbage, shredded
- 1 cup coconut milk
- 3-4 Tbsp Apple Cider vinegar
- 2 tsp coarse black pepper (+ more to taste)
- 2 tsp coarse kosher salt (+ more to taste)
- 1Tbsp honey (to taste)
- 2 eggplants, sliced into thin long strips (fries)
- 2- 4 tbsp oil (for frying)
- Kosher Salt to taste
- See Link in profile + my optional topping below:
- 1 head garlic, minced
- 1 stick butter, melted
- 3 tbsp freshly chopped cilantro
- First mix rub spices together EXCEPT for cayenne pepper, in small bowl. Rub all over pork. Wrap in plastic wrap and refrigerate overnight.
- The next day, one hour before you are ready to grill, let pork sit out at room temperature.
- Remove wrap and coat pork with cayenne pepper.
- Next Set grill for indirect heat and smoke.
- You'll need to keep constant temp between 275-300 degrees for 4 hours. For 3 burner gas grill heat grill with two burners then turn the outside one off. Add chips to smoker box (gas grill). Place smoker box on the hot side with soaked cherry chips (or any wood chips of choice).
- Add mop ingredients to a bowl, whisk together and set aside until needed.
- After 2.5 hours pour about ⅓ cup of mop over pork. If needed add more wood chips to box. About 45 minutes later mop another ⅓ cup over pork.
- After 4 hours wrap pork in foil add remaining mop. Reduce the temp to low and let pork Cook another 45 minutes.
- Remove from grill and let rest for at least 20 minutes before slicing/pulling.
- Take your onions and sauté them in a small pan for about 6-8 minutes, or until translucent. Add remaining bbq ingredients to sauce pan, simmer for 15 minutes, remove and let cool to room temperature.
- Add everything but your cabbage to a small bowl and whisk until blended.
- In a large bowl add your shredded cabbage and then add the just whisked dressing. Mix until blended. Set in fridge until ready to serve (you can prep this a day ahead).
- Over medium high heat, add your oil for frying (1-2 tbsp at a time) and add a handful of egg plant slices. Fry for a couple of minutes and then remove and set on paper towel to drain.
- Continue to add olive oil to pan until all eggplant slices are fried up.
- Set aside until ready to serve.
- While the naan bread is on its last rise, add your butter and garlic to a small pan and saute over low heat for a 5 -8 minutes or until garlic is softened and butter is fully melted.
- Once naan comes out of oven, brush butter/garlic mixture on top and then add a little fresh cilantro.
- Cover in towels until ready to serve.
- Slice or pull your pork, add your bbq sauce, slaw & shoestring fries. Serve with homemade naan and optional sautéed spinach (in pictures).