Thai Pork Tacos
- 2 pounds pork shoulder
- One 14-ounce can coconut milk
- 3 tablespoons Thai red chili paste
- 1 tablespoon grated ginger
- 2 teaspoons salt
- 8 kaffir lime leaves
- 6 cloves garlic, peeled
- 4 stalks lemongrass, cut into 1-inch pieces (light part only)
- 4 tomatoes, finely chopped
- 4 to 6 jalapenos, minced
- 1 onion, finely chopped
- Corn tortillas, for serving
- Fresh cilantro leaves, for serving
For the pork: Preheat the oven to 300 degrees F.
Place the pork, coconut milk, chili paste, ginger, salt, lime leaves, garlic and lemongrass in a large Dutch oven. Pour in 1 cup water and cover tightly. Bake until fork tender, about 4 hours. Shred the meat.
For the slaw: Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness.
For the pico de gallo: Mix the tomatoes, jalapenos and onions together.
Warm the corn tortillas on skillet and place approximately 3 tablespoons of shredded pork on top. Top with some slaw, pico de gallo and cilantro.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.