Eat For Eight Bucks: Easy Slow-Cooker Pork Tacos With Red Cabbage Crunch And Avocado Recipe

• 3 tablespoons packed brown sugar
• 1 tablespoon ground coriander
• 1/3 cup cider vinegar
• Kosher salt
• 1 pound pork butt
• 1 carrot
• 2 cloves garlic, peeled
• 1 medium onion, quartered
• 3 tablespoons bottled or homemade barbecue sauce
• 1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce
• 1/4 medium red cabbage, thinly sliced
• 1 tablespoon sugar
• 1 tablespoon juice from 1 lime
• 1 teaspoon white wine vinegar (or use more cider vinegar)
• 2 teaspoons vegetable or canola oil
• 4 flour tortillas
• 1 avocado, cubed

1. Mix together brown sugar, ground coriander, vinegar and 1 1/2 tablespoons salt in bowl large enough to fit pork. Add pork, toss to combine, and cover with plastic wrap. Refrigerate overnight.
2. Add half of carrot, garlic, and onion to bottom of slow cooker. Add pork and 2 tablespoons juice from marinade. Pour 1/2 cup water over pork. Cook on high for 4 hours or low for about 8 hours. Pork should be very tender and shred easily. Transfer to bowl, leaving vegetables behind. Shred with two forks. Add 1/2 teaspoon salt, three tablespoons broth, and barbecue sauce. Stir in minced chipotle and adobo sauce to taste. Season to taste with salt.
3. Meanwhile, combine 1 teaspoon salt, sugar, 1 tablespoon lime juice, and oil in large bowl. Julienne or shred remaining half of the carrot on large holes of box grater, and toss with cabbage to combine. Allow to sit for at least one hour. Season to taste with more salt, sugar, or vinegar.
4. Serve pork, cabbage, and diced avocado with warm flour tortillas, passing extra lime wedges tableside.

brown sugar, ground coriander, cider vinegar, kosher salt, pork butt, carrot, garlic, onion, barbecue sauce, pepper, red cabbage, sugar, lime, white wine vinegar, vegetable, flour tortillas, avocado

Taken from www.seriouseats.com/recipes/2010/11/pork-tacos-with-red-cabbage-crunch-and-avocad.html (may not work)