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