THAI PORK TACOS

Thai Pork Tacos image

Provided by Food Network

Time 4h30m

Yield 6 servings

Number Of Ingredients 17

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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

Steps:

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.