Pork Shoulder Tacos With Chipotle Greek Yogurt And Coleslaw

• 5 pounds pork shoulder roast
• 2 cups mushrooms chopped
• 1 yellow onion
• 5 cloves garlic
• 1 cup vegetable broth
• 1/2 cup red wine
• pepper Salt, to taste
• 1 cup greek yogurt
• 1/2 can chipotle chilies in adobo sauce 3-4 peppers chopped
• 1 head purple cabbage
• 1 carrot peeled and grated
• 1 green onion stalk
• 1 lime
• 1/4 cup apple cider vinegar
• 1 tablespoon olive oil
• salt to taste
• chopped cilantro optional

1. 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. Add about a teaspoon of the adobo sauce. Stir. For a spicier sauce, add additional chipotle chilies.
2. Thinly slice the cabbage and chop the green onion. Peel and julienne the carrot. Add all veggies to a large mixing bowl. Mix the lime juice, apple cider vinegar and olive oil together in a small bowl. Drizzle the liquid over the veggies. Add salt and pepper to taste and if you're one of those cilantro people, add a handful of chopped cilantro. Mix thoroughly and serve on your taco.
3. 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!

pork shoulder roast, mushrooms, yellow onion, garlic, vegetable broth, red wine, pepper salt, greek yogurt, chipotle chilies, purple cabbage, carrot, green onion, lime, apple cider vinegar, olive oil, salt, cilantro optional

Taken from www.yummly.com/recipe/Pork-Shoulder-Tacos-with-Chipotle-Greek-Yogurt-and-Coleslaw-1670524 (may not work)