This recipe is a two-for-one today! Use the recipe below to make pulled pork sandwiches on day one and use the leftovers for snacks on day two. For a larger crowd, you can use the entire shredded pork just for the appetizers! This one is a keeper!
Don’t you love shredded-pork-anything? It’s always a hit in my house for sandwiches but we always have a ton left over as a family of 5. Now, I have a way to make a delicious pulled pork meal for dinner and use up the leftovers for delicious appetizers the next day. This is a great way to plan ahead when you know you’ll have guests.
Start by combining brown sugar, Thai Kitchen Coconut Milk, minced garlic, Thai Kitchen Red Curry Paste and lime juice in the slow cooker (check out my fancy Dreamfarm mixing spoon, supplied to the #TKeverday bloggers for our recipe creation!)
Add the pork shoulder, turn once to coat (and then top with cilantro for a photo op above…or not), then cover and cook on low for 8 hours. After 8 hours, shred and transfer to a large bowl. If making this for pulled pork sandwiches, carry on making those as usual. If making delicious Tangy Thai Pork Bites same day or the day after, continue reading…
Arrange the tortilla chips on a plate – I like the bowl shaped ones to fit more shredded pork on – more shredded pork on the tortilla means more in my mouth and that makes me happy.
The topping I created for these pork bites is amazing. Truly. I spoon fed it to myself. Top the Tangy Thai Pork Bites with the Spicy Thai Mango Sauce/sour cream mixture, then carrots and cilantro and serve. Step back and admire your work and pop a pork bite in your mouth and smile while receiving compliments on your amazing appetizer (it’s not polite to talk with your mouth full of yummy goodness, you know.)
- ¼ cup brown sugar
- 2 Tbsp Club House Dehydrated Minced Garlic
- 1 can Thai Kitchen Coconut Milk
- ¼ cup Thai Kitchen Red Curry Paste
- ¼ cup lime juice
- 3lb pork shoulder
- 1 bag tortilla chips (I like the ones with a bowl shape for this recipe but any will do)
- ½ cup sliced carrots (matchstick slices)
- 3 Tbsp Thai Kitchen Spicy Thai Mango Sauce
- 2 Tbsp sour cream
- Handful of cilantro
- 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.
Follow along with me on social media using the hashtag #TKeveryday during the Thai Kitchen Canada challenge. Check out my #TKeveryday Pinterest Personality Board to learn more about me, and look for my posts on Twitter, Facebook and Instagram to see what other crazy-easy recipes I create and find out how and when you can vote for them.
Visit Thai Kitchen Canada’s website to find out more about the #TKeveryday recipe challenge here!
With the weather warming and more evening sitting by the fire ,new finger foods are a must for the season,thanks!
We use the Thai Kitchen peanut sauce quite a bit with chicken, but I’ve yet to try their mango sauce. I bet the red curry paste gives this appetizer some kick! My slow cooker is my best friend & always looking for new inventive ways to utilize it.
Love Thai food.
Love Thai food, not too sure about pork, not something I have ever been keen on but then now that I have a slow cooker it might be time to taste it again
love the use of the bowl shaped chips