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 stalk
• •juice of 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 pepper
• •1 cup vegetable broth
• •1 onion

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Method

From foodista.com — read the original

1. 1Place all ingredients in the crock pot. Cook for 5 hours on low. Meat should be tender and easily shred when finished cooking. To Make the Chipotle Greek Yogurt:In a small bowl, add the Greek yogurt.
2. 2Crack 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). Finely chop and add to the Greek yogurt.
3. 3Add about a teaspoon of the adobo sauce. Stir. For a spicier sauce, add additional chipotle chilies. To Make the no-mayo coleslaw:Thinly slice the cabbage and chop the green onion. Peel and julienne the carrot.
4. 4Add all veggies to a large mixing bowl.
5. 5Mix the lime juice, apple cider vinegar and olive oil together in a small bowl.
6. 6Drizzle the liquid over the veggies.
7. 7Add salt and pepper to taste and if youre one of those cilantro people, add a handful of chopped cilantro.
8. 8Mix thoroughly and serve on your taco. To assemble the tacos, simply heat your favorite tortilla on the stove until warm. Spoon desired amount of meat, chipotle Greek yogurt sauce, and coleslaw on the tortilla and enjoy! Nutritional information is per taco.