Pork shoulder braised in coconut milk with fish sauce, palm sugar, bird's eye chiles, lemongrass, and lime leaves. The braise is Thai; the crisping technique is carnitas. Two traditions that both end in the same place: high heat, rendered fat, crispy edges.←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 come to room temperature while you prep your aromatics.
Heat coconut oil in a heavy Dutch oven over medium-high heat and brown the pork in batches until golden on all sides.
Remove pork and add shallots, garlic, ginger, and bird's eye chiles 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 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 gets crispy edges — about 15 minutes.
Fish out the lemongrass stalks and lime leaves, then shred the pork with two forks and mix in all the crispy bits.
Finish with fresh lime juice and torn Thai basil.
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. 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 is what makes this carnitas rather than just braised pork — don't skip it.
Into This Base? Remix It!
Thai Chili Carnitas is a taco base recipe — the foundation of your taco, also known as the filling. It sets the flavor direction for everything that follows. Hit remix to pair it with toppings and finishes that complement it or take it somewhere you'd never expect. You might land on something traditional or stumble into full-on taco fusion.Take Thai Chili Carnitas into the Summoning Circle and shuffle it with hundreds of other taco components to create your perfect taco.
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