Ingredients

  • ΒΌ cup apple cider vinegar
  • 1 carrot, grated
  • 1/2 can chipotle chilies in adobo sauce (3-4 peppers chopped)
  • 2 Cloves garlic, minced
  • 1 cup Greek yogurt
  • 1 green onion stalk
  • Juice of 1 lime
  • 2 cups chopped mushrooms
  • 3 tablespoons olive oil
  • 1 5-lb pork shoulder roast
  • 1 head purple cabbage
  • 1/2 cup red wine
  • 2 tablespoons salt
  • Salt pepper to taste
  • 1 cup vegetable broth
  • 1 yellow onion

Ready In 45 Minutes

Servings: 12

Cooking Instructions

To Make the pork shoulder

Step 1

  • Place 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. Crack 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.
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  • Length: 300 minutes

Step 2

  • Add 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.
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Step 3

  • Add all veggies to a large mixing bowl.
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Step 4

  • Mix the lime juice, apple cider vinegar and olive oil together in a small bowl.
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Step 5

  • Drizzle the liquid over the veggies.

Step 6

  • Add salt and pepper to taste and if youre one of those cilantro people, add a handful of chopped cilantro.
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Step 7

  • Mix 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.
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