Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw
Ingredients
For the Pork Shoulder Roast
1 5-lb pork shoulder roast
2 cups chopped mushrooms
1 yellow onion
5 cloves garlic
1 cup vegetable broth
1/2 cup red wine
Salt pepper to taste
For the Chipotle Greek Yogurt Sauce
1 cup Greek yogurt
1/2 can chipotle chilies in adobo sauce (3-4 peppers chopped)
For the cabbage slaw
1 head purple cabbage
1 carrot, peeled and grated
1 green onion stalk
Juice of 1 lime
¼ cup apple cider vinegar
1 tablespoon olive oil
Salt to taste
Chopped cilantro (optional)
Preparation
1
To Make the pork shoulder:
2
Place all ingredients in the crock pot. Cook for 5 hours on low. Meat should be tender and easily shred when finished cooking.
3
To Make the Chipotle Greek Yogurt:
4
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.
5
To Make the no-mayo coleslaw:
6
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.
7
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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About
The pork shoulder in this recipe is slow-cooked in a crock pot. The tacos have Chipotle Greek yogurt drizzled on top with a zesty no-mayo coleslaw. Great flavor, texture and spunk!
Yield:
12 tacos
Added:
Wednesday, March 28, 2012 - 8:59pm
