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
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.