Thai Pork Tacos

These can also be made with arepas in place of the tortillas.

Ingredients for the 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

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Ingredients for the slaw:
6 cups shredded cabbage
1 cup mayonnaise
1 T agave syrup
1 T mirin

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Ingredients for the pork:
2 pounds pork shoulder
14-ounce can coconut milk
3 T Thai red chili paste
1 T grated ginger
2 teaspoons salt
8 kaffir lime leaves
6 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch pieces (light part only)

Preparing 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.

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Preparing the slaw:
Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness.

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Preparing 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.

Serves 6