Slow Roasted Pork Taco with Red Curry Coconut Spread, Kimchi and Queso Fresco
Serving Size 6
Ingredients
Red Curry Coconut Spread Ingredients
- 2 tablespoons Vegetable oil
- 1/2 cup SupHerb Farms Fusions® Asian Mirepoix
- 2 tablespoons SupHerb Farms Fusions® Thai Red Curry
- 1 1/2 teaspoons Brown sugar
- 13 1/2 ounces Coconut milk
Pork Ingredients
- 2 pounds Pork butt
- 1 tablespoon Salt
- 1 tablespoon Pepper
- 1 tablespoon Garlic powder
Taco Ingredients
- 12 Flour tortillas — small size
- 1 tub Fresh kimchi
- 1 cup Queso fresco
Categories
- Categories: Asian, Korean, Latin, Mexican, Thai
- Ingredients: Appetizers, Entrees, Pork, Small Plates, Tacos
Preparation
Red Curry Spread Preparation
- Heat oil in a heavy bottom sauté pan on medium-high.
- Add SupHerb Farms Fusions® Asian Mirepoix and stir for 2 minutes, then add SupHerb Farms Fusions® Red Curry and stir for 1 minute.
- Stir in brown sugar and coconut milk.
- Turn heat down to medium. Cook for 10 to 15 minutes until liquid is reduced in half. Stir frequently.
- Remove from heat and transfer to a bowl. Allow spread to cool to room temperature.
- Cover and place in refrigerator for 24 hours.
Pork Preparation
- Preheat oven to 285°F.
- Rub pork with salt, pepper and garlic powder.
- Wrap in foil and bake for 8 hours.
- Remove from oven and allow to cool, then shred.
Taco Preparation
- Heat tortillas.
- Spread 1 tablespoon of Red Curry Coconut Spread onto tortilla.
- Add 1/4 cup of shredded pork and top with kimchi and queso fresco.
- Place two tacos on each plate and serve immediately.