Recipe courtesy of Camille's On Wheels
Thai Pork Tacos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 839
- Total Fat
- 72
- Saturated Fat
- 27
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 30
- Cholesterol
- 122
- Sodium
- 1106
- Total: 4 hr 30 min
- Prep: 30 min
- Cook: 4 hr
Ingredients
Pork:
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)
Slaw:
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
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.