Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw
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)
To Make the pork shoulder:
Place all ingredients in the crock pot. Cook for 5 hours on low. Meat should be tender and easily shred when finished cooking.
To Make the Chipotle Greek Yogurt:
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.
To Make the no-mayo coleslaw:
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!
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!
Wednesday, March 28, 2012 - 8:59pm