Recipe courtesy of
Show: Eat St.
Episode: Yum-Yum
Thai Pork Tacos
Total:
4 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Pork: 
  • 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)
Slaw:
  • 6 cups shredded cabbage
  • 1 cup mayo
  • 1 tablespoon agave syrup
  • 1 tablespoon mirin
Pico de Gallo:
  • 4 tomatoes, finely chopped
  • 4 to 6 jalapenos, minced
  • 1 onion, finely chopped
  • Corn tortillas, for serving
  • Fresh cilantro leaves, for serving

Directions

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. It has not been tested for home use.

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