Ingredients

• 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

Instructions

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.