Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

Ingredients

• •¼ cup apple cider vinegar
• •1 carrot
• •½ can chipotle chilies in adobo sauce
• •2 Cloves garlic
• •1 cup greek yogurt
• •1 green onion
• •1 lime
• •2 cups mushrooms
• •3 tablespoons olive oil
• •5 lb pork shoulder roast
• •1 head purple cabbage
• •½ cup red wine
• •2 tablespoons salt
• •salt and pepper
• •1 cup vegetable broth
• •1 onion
• •12 tortillas

Method

Adapted from foodista.com

1. 1Place all ingredients in the crock pot.
2. 2Cook for 5 hours on low. Meat should be tender and easily shred when finished cooking.
3. 3To Make the Chipotle Greek Yogurt: In a small bowl, add the Greek yogurt.
4. 4Crack open your can of chipotle chilies in adobo sauce and remove the seeds from 3 or 4 of the chilies (about half of the can).
5. 5Finely chop and add to the Greek yogurt.
6. 6Add about a teaspoon of the adobo sauce.
7. 7Stir.
8. 8For a spicier sauce, add additional chipotle chilies.
9. 9To Make the no-mayo coleslaw: Thinly slice the cabbage.
10. 10Chop the green onion.
11. 11Peel and julienne the carrot.
12. 12Add all veggies to a large mixing bowl.
13. 13Mix the lime juice, apple cider vinegar and olive oil together in a small bowl.
14. 14Drizzle the liquid over the veggies.
15. 15Add salt and pepper to taste.
16. 16If you're one of those cilantro people, add a handful of chopped cilantro.
17. 17Mix thoroughly and serve on your taco.
18. 18To assemble the tacos, simply heat your favorite tortilla on the stove until warm.
19. 19Spoon desired amount of meat, chipotle Greek yogurt sauce, and coleslaw on the tortilla and enjoy!