Ingredients

The following ingredients have 7 Servings
  • 1 3 to 4 pound pork butt roast
  • 1 cup 1/2 can coconut milk
  • 2 tablespoon Thai red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoons lemon grass paste
  • 1 tablespoons minced fresh ginger
  • 3 cloves garlic (crushed)
  • 1 teaspoon red pepper flakes
  • 1 teaspoon soy sauce
  • 1 lime (juiced)
  • 2 cups shredded cabbage
  • 1 cup loosely packed cilantro leaves
  • 1/4 cup shredded or julienned carrots
  • 1/4 cup sliced green onions
  • 1 lime (juiced)
  • 2 tablespoons rice vinegar
  • 1 teaspoon fish sauce
  • 2 teaspoons honey
  • 24 slider buns (or 12 regular buns)

Instruction

  • Place the pork roast into a 5 quart slow cooker.
  • In a small mixing bowl stir together coconut milk, Thai red curry paste, fish sauce, rice vinegar, lemon grass paste, ginger, garlic, red pepper flakes, and soy sauce. Pour over meat.
  • Cook on low 8 hours. Shred meat and then squeeze in lime juice before serving.
  • Make the slaw by combining the cabbage, cilantro, carrots, and green onions in a mixing bowl. Pour lime juice, rice vinegar, and fish sauce over slaw mixture. Drizzle honey over slaw and stir to combine.
  • Serve meat hot on buns topped with a heaping pile of the slaw.