Recipe courtesy of Camille's On Wheels

Thai Pork Tacos

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  • Level: Easy
  • Total: 4 hr 30 min
  • Prep: 30 min
  • Cook: 4 hr
  • Yield: 6 servings
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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

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


  1. 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.
  2. For the slaw: Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness.
  3. For the pico de gallo: Mix the tomatoes, jalapenos and onions together.
  4. 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.
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