Recipe courtesy of Camille's On Wheels
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Total:
4 hr 30 min
Prep:
30 min
Cook:
4 hr
Yield:
6 servings
Level:
Easy

Ingredients

Pork: 
Slaw:
Pico de Gallo:

Directions

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. It has not been tested for home use.

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