Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

315 minMediterranean
Servings12
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  • Gluten Free

Steps

  1. 1Place 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. 2Add 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. 3Add all veggies to a large mixing bowl.
  4. 4Mix the lime juice, apple cider vinegar and olive oil together in a small bowl.
  5. 5Drizzle the liquid over the veggies.
  6. 6Add salt and pepper to taste and if youre one of those cilantro people, add a handful of chopped cilantro.
  7. 7Mix 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!Nutritional information is per taco.

Nutrition

Calories
524kcal
Protein
36g
Carbs
4g
Fat
30g
Fiber
1g
Sugar
2g

Estimated from the ingredient list.

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Questions

How long does pork shoulder tacos with chipotle greek yogurt and coleslaw take to make?

About 315 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 12 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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