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
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
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.