Thai Kitchen

Tenille Lafontaine Tangy Thai Pork Bites

This recipe is a two-for-one. Make pulled pork sandwiches the night before and use the leftovers for snacks the next day. For a larger crowd, you can use the entire shredded pork for the appetizers.


¼ cup (50 mL) brown sugar

2 tbsp (30 mL) Club House Dehydrated Minced Garlic

1 can (400 mL) Thai Kitchen Premium Coconut Milk

¼ cup (50 mL) Thai Kitchen Red Curry Paste

¼ cup (50 mL) lime juice

3 lb (1.5 kg) pork shoulder

1 bag tortilla chips (I like the ones with a bowl shape for this recipe but any will do)

½ cup (125 mL) sliced carrots (matchstick slices)

3 tbsp (45 mL) Thai Kitchen Spicy Thai Mango Sauce

2 tbsp (30 mL) sour cream

Handful of cilantro

Cooking Instructions:

In a slow cooker, combine the brown sugar, minced garlic, coconut milk, red curry paste and lime juice.

Add pork shoulder, turning to coat. Cover and cook on LOW for 8 hours.

Shred pork and transfer to a large bowl.

Arrange tortilla chips on a large surface.

Mix together the spicy Thai mango sauce and sour cream.

Fill each tortilla chip with shredded pork, top with carrots and a dollop of the spicy Thai mango/sour cream mixture and a leaf of cilantro.