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