Sunday dinner: Red Thai curry pulled pork tacos with slaw

These tacos rock a flavorful sauce and make the perfect meal for warm-weather gatherings. You’ll want to break them out again for chilly fall football nights too.

I like changing things up, even just slightly. Instead of pulled pork in barbecue sauce, give this Sunday dinner recipe for red Thai curry pulled pork tacos with slaw a try. The flavors in the marinade combine with the pork to make this dish pop, and the cool slaw piled on top is a welcome addition.

You’ll want to set some time aside to allow the pork to marinate in the fridge for several hours. This will give you time to take care of Sunday business. When you get home, reserve a few hours for cooking the pork and to get everything ready to go. This is a dish that is worth the wait.

Red Thai curry pulled pork tacos with slaw recipe

Serves 6

Ingredients:

For the pulled pork

• 1 (2 pound) pork loin
• 1 teaspoon soy sauce
• 2 tablespoons red Thai curry paste
• 3 tablespoons brown sugar
• 1/4 cup lime juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 6 (5-inch) tortillas, or hard taco shells
• Lime wedges as garnish (optional)

For the slaw

• 1/4 cup plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh cilantro, torn
• 2 cups shredded cabbage
• 3-4 radishes, cut into thin strips

Directions:

For the pulled pork

1. Rub the soy sauce over the pork loin. In a large, resealable plastic baggie, add the curry paste, brown sugar, lime juice, garlic, salt and pepper. Mix well, and then set aside a small portion.
2. Add the pork loin to the bag. Seal the bag, and gently massage the marinade onto the pork.
3. Allow the pork to marinate in the refrigerator for at least 4 hours.
4. Preheat your oven to 400 degrees F.
5. To a Dutch oven over medium-high heat, add the olive oil. Add the pork loin to the Dutch oven, and brown all sides of the pork. Remove from heat.
6. Add water to the Dutch oven halfway up the pork loin. Brush the reserved marinade over the top of the pork loin.
7. Cover and cook for about 75 minutes or until done. The U.S. Department of Health and Human Services notes that a safe internal temperature for pork is 145 degrees F, as measured by a meat thermometer after the pork rests for 3 minutes.
8. Allow the pork loin to rest on a clean cutting board for about 15 minutes, and then shred the pork loin using 2 forks.
9. Place the shredded pork back into the Dutch oven, and cook uncovered for another 15 minutes.
10. Remove and serve topped with the cabbage slaw. Garnish with lime wedges, if desired.

For the slaw

1. During the last 30 minutes of cooking time for the pork, in a large bowl, mix together the yogurt, olive oil, vinegar, lime juice, salt, pepper and cilantro. Taste, and adjust the seasoning as needed.
2. Add the shredded cabbage and radish strips to the yogurt mixture, and mix so they are well coated.
3. Use the slaw to top the pulled pork tacos.

These tacos will have you seeing red.

More Sunday dinner recipes

Hearty pasta with beef ragu
Ranch chicken and bacon wraps
Spicy skillet chicken spaghetti