Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

• Tortillas, To Serve
• 5 pounds Pork Shoulder Roast
• 2 cups Mushrooms, Chopped
• 1 whole Yellow Onion, Chopped
• 5 cloves Garlic, Minced
• 1 cup Vegetable Broth
• 1/2 cups Red Wine
• 1 dash Salt
• 1 cup Greek Yogurt
• 4 ounces, weight Chipotle Peppers In Adobo Sauce
• 1/2 heads Purple Cabbage
• 1 stalk Green Onion
• 1 whole Carrot, Peeled
• 1 whole Lime, Juiced
• 1/4 cups Apple Cider Vinegar
• 1 Tablespoon Olive Oil
• 1 dash Salt
• 1 dash Ground Black Pepper

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

mushrooms, yellow onion, garlic, vegetable broth, red wine, salt, greek yogurt, peppers, purple cabbage, onion, carrot, apple cider vinegar, olive oil, salt, ground black pepper

Taken from tastykitchen.com/recipes/main-courses/pork-shoulder-tacos-with-chipotle-greek-yogurt-and-coleslaw/ (may not work)