How To Make Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw | Recipe

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In this post, you will learn how to make Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.

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Below are the ingredients and the instructions on how to make Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw.

The Ingredients:-

¼ 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

The Instructions:-

Place all ingredients in the crock pot. Cook for 5 hours on low. Meat should be tender and easily shred when finished cooking.

The Instructions:-

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.

The Instructions:-

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.
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!

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