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.