Roti bread is topped with slow-cooked Thai peanut pulled pork, grilled until crisp, and finished with bean sprouts, julienned carrots and fresh cilantro — a unique twist on Thai-inspired pizza.
Friday is the perfect time to try something different for dinner. These Thai Peanut Pulled Pork Roti Bread Pizzas combine tender, slow-cooked pork in a rich, creamy peanut-coconut sauce with crisp, griddled roti as the base. The result is an irresistible balance of savory, sweet, tangy and fresh textures — an easy, crowd-pleasing meal that’s both adventurous and approachable.
These pizzas are ideal for using leftover roti bread or making a batch of roti to turn into a fun, hand-held dinner. The pork is slow-cooked in a Thai-style peanut sauce made with coconut milk, peanut butter and red curry paste, then shredded and returned to the sauce so every bite is moist and flavorful. A quick turn on the grill crisps the roti and warms the filling, and fresh toppings bring brightness and crunch.
Thai Peanut Pulled Pork Ingredients
- 3–4 oz pork shoulder (per serving or adjust to total servings)
- 1 1/2 cups coconut milk
- 1 cup creamy natural peanut butter
- 1/4 cup Thai red curry paste
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1/4 cup brown sugar
- 1 lime, juiced
Roti Bread Pizza Ingredients
- 6 slices roti bread
- 1/2 cup bean sprouts
- 1/2 cup carrots, julienned
- 2 tbsp fresh cilantro, chopped
- 2 tbsp green onions, chopped
- 2 tbsp peanuts, crushed
- 1 lime, cut into wedges
Preparing the Thai Peanut Pulled Pork
Start by placing the pork shoulder in a slow cooker. Combine the coconut milk, peanut butter, red curry paste, apple cider vinegar, soy sauce, brown sugar and lime juice in a blender and process until completely smooth. Set aside one cup of this sauce for finishing the pizzas, then pour the remainder over the pork.
Cover and cook until the pork is very tender: 3–4 hours on high or 6–8 hours on low, depending on your slow cooker. When it’s done, remove the pork and shred it with two forks or a shredding tool. For a finer texture, you can pulse the pork briefly in a food processor, but traditional hand-shredding works perfectly.
Return the shredded pork to the slow cooker and stir in any remaining sauce so the meat is well coated and stays moist while you prepare the pizzas.
Assembling and Grilling the Roti Bread Pizzas
Brush or spread the reserved cup of peanut sauce evenly over each slice of roti bread. Pile a generous amount of pulled pork on top of each sauced roti.
Place the prepared roti pizzas on a preheated grill or griddle over medium heat for 4–5 minutes, or until the roti is warmed through and slightly crisp. Remove them from the heat and immediately top with bean sprouts, julienned carrots, chopped cilantro, green onions and crushed peanuts for contrast in texture and flavor.
Serve each pizza with a lime wedge to squeeze over the top — the bright citrus lifts the richness of the peanut sauce and brings everything into balance.
Tips, Variations and Make-Ahead Notes
- Make the pulled pork in the morning and refrigerate in the sauce; reheat gently before assembling the pizzas for an easy weeknight dinner.
- If you prefer a milder flavor, reduce the red curry paste slightly. For more heat, add a touch of sriracha or chopped fresh chilies to the sauce.
- Substitute store-bought naan or flatbread if you don’t have roti; adjust grilling time to avoid over-crisping.
- To make these vegetarian, swap pork for shredded jackfruit or firm tofu marinated and simmered in the peanut sauce.
- Leftover pulled pork freezes well — store in an airtight container for up to 3 months.
Servings, Time and Author
Servings: 6 pizzas
Prep time: about 30 minutes (active time)
Cook time: 4 hours (slow cooker)
Total time: about 4 hours 30 minutes, depending on slow cooker settings
Author: Whitney Bond
Instructions (Step-by-Step)
- Place the pork shoulder in the slow cooker.
- Combine coconut milk, peanut butter, Thai red curry paste, apple cider vinegar, soy sauce, brown sugar and lime juice in a blender and blend until smooth.
- Reserve 1 cup of the blended sauce. Pour the remaining sauce over the pork.
- Cover and cook until the pork is very tender: 3–4 hours on high or 6–8 hours on low.
- Remove pork and shred with two forks or a shredding tool.
- Return shredded pork to the slow cooker, mix with the remaining sauce to coat, and keep warm.
- Spread the reserved cup of peanut sauce on each roti slice, then top with pulled pork.
- Grill over medium heat for 4–5 minutes until the roti is warmed and slightly crisp.
- Top with bean sprouts, carrots, cilantro, green onions and crushed peanuts. Serve with lime wedges.
Nutrition (per pizza, approximate)
- Calories: 595 kcal
- Carbohydrates: 48 g
- Protein: 18 g
- Fat: 38 g (Saturated fat: 15 g)
- Sodium: 754 mg
- Fiber: 5 g
- Sugar: 14 g