Slow Roasted Pork With Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa Over Basmati Rice

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Spicy paprika

Garlic powder

Italian seasoning

Salt and pepper

1 boneless pork butt (approximately 7 pounds)

50 fluid ounces coconut milk (recommended: Chaokoh)

250 grams yellow curry paste (recommended: Mae Ploy)

5 tablespoons finely chopped ginger

5 tablespoons finely chopped garlic

1 tablespoon Chinese fermented black beans, rinsed and chopped

1/4 cup sesame oil

8 to 10 kaffir lime leaves

1/4 bunch fresh cilantro

1/4 jalapeno pepper

4 cloves garlic

2 cups basmati rice

3 tablespoons butter

1 jalapeno pepper

1 poblano pepper

1 tablespoon cumin seeds

1 red onion

6 to 8 tomatoes

1/2 bunch fresh cilantro

2 limes, juiced

Corn tortillas, for serving

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