Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw Recipe

Combine the pork shoulder, carrot, garlic, mushrooms, onion, red wine, salt, pepper, and vegetable broth in your crock pot. Cook for 5 hours on low heat, until the meat is tender and shreds easily with a fork.

Meanwhile, prepare the chipotle Greek yogurt: In a small bowl, add the Greek yogurt. Open the can of chipotle chilies in adobo sauce, remove the seeds from 3 or 4 chilies (about half the can), finely chop them, and stir into the yogurt.

Add about a teaspoon of the adobo sauce to the yogurt and stir. If you like more heat, you can always add more chopped chipotle chilies.

For the no-mayo coleslaw: Thinly slice the purple cabbage, chop the green onion, and peel and julienne the carrot.

Mix the coleslaw thoroughly. To assemble the tacos, warm your favorite tortillas on the stove until they're pliable and heated through.

Spoon the shredded pork, a dollop of chipotle Greek yogurt sauce, and a generous amount of coleslaw onto each warm tortilla.