Thai-rific Tacos

We’re usually all about quick and easy meals. But sometimes, there comes a dish that is worth the extra effort. This recipe marries the aromatic spices from our top-selling Organic Thai Yellow Curry paste and the tangy, spicy crunch from our Thai Chilli Lime Crispy Onions for a Thai-rific twist on the ubiquitous taco with fork-tender pulled-pork.

Thai-style Pulled Pork Tacos with Crispy Onions
Serves 2-4

Ingredients:

For the Pulled Pork:

• 3-4 lbs pork shoulder (pork butt)
• 1 tablespoon olive oil
• ½ jar Mekhala Organic Yellow Curry Paste
• 1 cup chicken broth
• 1/2 cup apple cider vinegar

For the Tacos:

• Small corn or flour tortillas
• Fresh cilantro, chopped
• Red onion, thinly sliced
• Grated red and white cabbage
• Fresh lime wedges
• Shredded cheese
• Mekhala Thai Chilli Lime Crispy Onions

Method:

Pulled Pork:

1. Prepare the Pork:
   • Trim excess fat from the pork shoulder.
   • Rub the pork in Mekhala Organic Yellow Curry Paste
2. Sear the Pork:
   • Heat olive oil in a large skillet over medium-high heat.
   • Sear the pork on all sides until browned.
3. Slow Cook:
   • Place the pork in a slow cooker.
   • Add cider vinegar and broth.
   • Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
4. Shred the Pork:
   • Remove the pork from the slow cooker and shred it using two forks.
   • Return the shredded pork to the slow cooker and mix with the juices.

Assemble the Tacos:

1. Warm the Tortillas:
   • Heat the tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable.
2. Build the Tacos:
   • Place a generous amount of pulled pork on each tortilla.
   • Top with chopped cilantro, red onion, grated cabbage, shredded cheese.
   • Top with Mekhala Thai Chilli Lime Crispy Onions
3. Serve:
   • Serve the tacos with fresh lime wedges on the side for squeezing over the top.

Tried this dish? Show us how it turned out with the hashtag #MadeWithMekhala on IG today!