Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

Name: Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: mediterranean
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

“Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw is a gluten free main course. This recipe serves 12 and costs $1.46 per serving. One serving contains 260 calories, 26g of protein, and 12g of fat. 1 person were impressed by this recipe. This recipe from Foodista requires green onion stalk, olive oil, vegetable broth, and red wine. It is perfect for The Fourth Of July. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 74%, this dish is solid. Similar recipes include Healthy Coleslaw with Greek Yogurt, Greek Yogurt Coleslaw Dressing, and Kid-Friendly Fish Tacos with Coleslaw and Chipotle Sauce.”

total: 45 min
effort: Easy
serves: 12
ratings: New

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Ingredients

Serves 12

Apple cider vinegar¼ cup
Carrotgrated1
Chipotle chilies in adobo sauce3-4 peppers chopped½ can
Garlicminced2 cloves
Greek yogurt1 cup
Green onion stalk1
Juice of limejuice1
Mushrooms2 cups
Olive oil3 tbsp
Pork shoulder roast5 lb
Purple cabbage1 head
Red wine½ cup
Salt2 tbsp
Salt pepper12 servings
Vegetable broth1 cup
Onion1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 12

Estimated nutrition per serving
Energy	620 kcal
Protein	37.4 g
Fat	48.6 g
Carbohydrate	6.5 g
Fibre	2.2 g
Salt	3.4 g

Worked out from the 95% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
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.
2
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.
3
Add all veggies to a large mixing bowl.

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