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Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

 
One serving costs about $1.46

$1.46 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 father's day,4th of july,summer,gluten-free,gluten free lunch,main course,main dish,dinner Mediterranean,European,Greek
spoonacular Score:77%

Spoonacular Score: 77%

 

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.

Pork Shoulder can be paired with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Goldeneye Gowan Creek Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 80 dollars per bottle.

Goldeneye Gowan Creek Vineyard Pinot Noir

Made in the style preferred by our founder, Dan Duckhorn, this wine exudes richness, depth, dark fruit and structure. On the palate, it is deep and lush, with layers of wild blackberry and plum pie supported by a streak of acidity that adds definition to the flavors, while drawing the wine to a lingering finish with hints of lavender, pennyroyal, and Asian spices.

» Get this wine on Wine.com

Ingredients

Servings:
0.25 cup
0.25 cup apple cider vinegar
apple cider vinegar
1
1  carrot
carrot
0.5 can
0.5 can canned chipotle chilies in adobo sauce
canned chipotle chilies in adobo sauce
0.5 can
0.5 can canned chipotle chilies in adobo sauce
canned chipotle chilies in adobo sauce
2 Cloves
2 Cloves garlic
garlic
1 cup
1 cup greek yogurt
greek yogurt
1
1  green onion stalk
green onion stalk
1
1  lime (juice)
lime (juice)
2 cups
2 cups mushrooms
mushrooms
2 cups
2 cups mushrooms
mushrooms
3 Tbsps
3 Tbsps olive oil
olive oil
5 lb
5 lb pork shoulder roast
pork shoulder roast
1 head
1 head purple cabbage
purple cabbage
0.5 cup
0.5 cup red wine
red wine
2 Tbsps
2 Tbsps salt
salt
some
some salt pepper
salt pepper
1 cup
1 cup vegetable broth
vegetable broth
1
1  yellow onion
yellow onion
0.25 cup apple cider vinegar
0.25 cup
apple cider vinegar
1  carrot
1
carrot
0.5 can canned chipotle chilies in adobo sauce
0.5 can
canned chipotle chilies in adobo sauce
0.5 can canned chipotle chilies in adobo sauce
0.5 can
canned chipotle chilies in adobo sauce
2 Cloves garlic
2 Cloves
garlic
1 cup greek yogurt
1 cup
greek yogurt
1  green onion stalk
1
green onion stalk
1  lime (juice)
1
lime (juice)
2 cups mushrooms
2 cups
mushrooms
2 cups mushrooms
2 cups
mushrooms
3 Tbsps olive oil
3 Tbsps
olive oil
5 lb pork shoulder roast
5 lb
pork shoulder roast
1 head purple cabbage
1 head
purple cabbage
0.5 cup red wine
0.5 cup
red wine
2 Tbsps salt
2 Tbsps
salt
some salt pepper
some
salt pepper
1 cup vegetable broth
1 cup
vegetable broth
1  yellow onion
1
yellow onion

Equipment

mixing bowl
mixing bowl
slow cooker
slow cooker
stove
stove
mixing bowl
mixing bowl
slow cooker
slow cooker
stove
stove


Instructions

  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 youre 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!
  8. Nutritional information is per taco.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.66
Ingredient
¼ cups apple cider vinegar
1 carrot
½ cans canned chipotle chilies in adobo sauce
½ cans canned chipotle chilies in adobo sauce
2 Cloves garlic
1 cup greek yogurt
1 green onion stalk
1 lime (juice)
2 cups mushrooms
2 cups mushrooms
3 tablespoons olive oil
5 pounds pork shoulder roast
1 head purple cabbage
½ cups red wine
2 tablespoons salt
1 cup vegetable broth
1 yellow onion
Price
$0.22
$0.11
$1.31
$0.99
$0.13
$1.43
$0.08
$0.25
$1.07
$1.07
$0.50
$8.27
$1.85
$1.57
$0.04
$0.76
$0.24
$19.87

Nutritional Information

Quickview
269 Calories
26g Protein
12g Total Fat
11g Carbs
30% Health Score
Limit These
Calories
269k
13%

Fat
12g
19%

  Saturated Fat
3g
21%

Carbohydrates
11g
4%

  Sugar
5g
7%

Cholesterol
78mg
26%

Sodium
1554mg
68%

Alcohol
1g
6%

Get Enough Of These
Protein
26g
53%

Vitamin B1
1mg
74%

Selenium
39µg
56%

Vitamin C
43mg
53%

Vitamin B2
0.6mg
35%

Vitamin B6
0.7mg
35%

Vitamin A
1691IU
34%

Vitamin B3
6mg
33%

Phosphorus
312mg
31%

Vitamin K
31µg
30%

Zinc
4mg
27%

Potassium
742mg
21%

Vitamin B12
1µg
18%

Vitamin B5
1mg
16%

Fiber
3g
15%

Iron
2mg
15%

Manganese
0.26mg
13%

Copper
0.24mg
12%

Magnesium
43mg
11%

Calcium
74mg
7%

Folate
28µg
7%

Vitamin E
0.63mg
4%

covered percent of daily need

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