What happens when traditional carnitas gets a passport to Bangkok and falls hard for bird's eye chilies. This East-meets-West stunner braises pork shoulder in coconut milk spiked with fish sauce, palm sugar, and enough Thai chilies to make you sweat beautifully. The result? Tender, umami-rich pork with that distinctive Thai balance of sweet, salty, and volcanic heat.←Back to Taco Base Recipes
3 lb pork shoulder, cut into 3-inch chunks
3 tbsp coconut oil
1 can full-fat coconut milk
3 tbsp fish sauce
3 tbsp palm sugar, grated
8 whole fresh bird's eye chilies, minced
3 large shallots, sliced
6 cloves garlic cloves, smashed
2 inch piece fresh ginger, sliced
2 whole lemongrass stalks, bruised
4 whole kaffir lime leaves
2 tbsp lime juice
0.5 cup thai basil leaves, torn
2 tsp salt
Season pork chunks with salt and let them come to room temperature while you prep your aromatics—this is meditation time, use it wisely.
Heat coconut oil in a heavy Dutch oven over medium-high heat and brown the pork in batches until golden on all sides—don't crowd the party.
Remove pork and add shallots, garlic, ginger, and bird's eye chilies to the same pot—let them get fragrant and slightly caramelized, about 3-4 minutes.
Return pork to the pot and add coconut milk, fish sauce, palm sugar, lemongrass, and lime leaves.
Bring to a gentle simmer, then reduce heat to low, cover, and braise for 2-3 hours until the pork is fall-apart tender.
Remove the lid and increase heat to medium-high, cooking until the coconut milk reduces and the pork starts getting those coveted crispy edges—about 15 minutes of pure anticipation.
Fish out the lemongrass stalks and lime leaves (they've done their job), then shred the pork with two forks and mix in all those crispy bits.
Finish with fresh lime juice and torn Thai basil because you understand that balance is everything.
Chef's Notes
Fresh bird's eye chiles are non-negotiable. Dried ones lack the bright, clean heat that defines Thai cooking. Find them at Asian groceries, often sold in small bags near the produce. Palm sugar has a deeper, more caramelized flavor than brown sugar and is sold in discs or jars at Asian markets; brown sugar works but you'll miss some complexity. Lemongrass needs bruising: smash it with the back of a knife to release the oils before adding to the braise. Kaffir lime leaves are sold fresh or frozen at Asian groceries and have no real substitute; their citrusy perfume is distinctive and essential. The final crisping step after braising is what elevates this from good to transcendent. According to the Taco Archives, this recipe represents a formal alliance between Thai and Mexican cuisines, signed in coconut milk and witnessed by a very confused pig.
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