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Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

 
One serving costs about $1.49

$1.49 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,greek,european
spoonacular Score:73%

Spoonacular Score: 73%

 

Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw is a gluten free main course. For $1.46 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 26g of protein, and 12g of fat. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Mediterranean cuisine. If you have mushrooms, greek yogurt, chipotle chilies in adobo sauce, and a few other ingredients on hand, you can make it. To use up the greek yogurt you could follow this main course with the Strawberry Greek Yogurt Banana Bread as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is pretty good. Try Kid-Friendly Fish Tacos with Coleslaw and Chipotle Sauce, Healthy Coleslaw with Greek Yogurt, and Chile-Braised Pork Shoulder Tacos for similar recipes.

Ingredients

Servings:
0.25 cups
0.25 cups apple cider vinegar
apple cider vinegar
1
1  carrot
carrot
0.5 can
0.5 can canned chipotle chilies in adobo
canned chipotle chilies in adobo
0.22 Cloves
0.22 Cloves garlic
garlic
1 cup
1 cup greek yogurt
greek yogurt
1
1  green onion
green onion
1
1  lime (juice)
lime (juice)
2 cups
2 cups mushrooms
mushrooms
3 Tbsps
3 Tbsps olive oil
olive oil
3.05 lb
3.05 lb pork shoulder roast
pork shoulder roast
1 head
1 head purple cabbage
purple cabbage
0.5 cups
0.5 cups 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 cups apple cider vinegar
0.25 cups
apple cider vinegar
1  carrot
1
carrot
0.5 can canned chipotle chilies in adobo
0.5 can
canned chipotle chilies in adobo
0.22 Cloves garlic
0.22 Cloves
garlic
1 cup greek yogurt
1 cup
greek yogurt
1  green onion
1
green onion
1  lime (juice)
1
lime (juice)
2 cups mushrooms
2 cups
mushrooms
3 Tbsps olive oil
3 Tbsps
olive oil
3.05 lb pork shoulder roast
3.05 lb
pork shoulder roast
1 head purple cabbage
1 head
purple cabbage
0.5 cups red wine
0.5 cups
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: $1.46
Ingredient
¼ cups apple cider vinegar
1 carrot
½ cans canned chipotle chilies in adobo
2 Cloves garlic
1 cup greek yogurt
1 green onion
1 lime (juice)
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
$0.99
$0.13
$1.43
$0.08
$0.25
$1.07
$0.50
$8.27
$1.85
$1.57
$0.04
$0.76
$0.24
$17.50

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • get more cooking tips

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
260 Calories
25g Protein
11g Total Fat
10g Carbs
30% Health Score
Limit These
Calories
260
13%

Fat
11g
18%

  Saturated Fat
3g
21%

Carbohydrates
10g
3%

  Sugar
5g
6%

Cholesterol
78mg
26%

Sodium
1657mg
72%

Alcohol
1g
6%

Get Enough Of These
Protein
25g
52%

Vitamin B1
1mg
73%

Selenium
37µg
54%

Vitamin C
43mg
52%

Vitamin A
2102IU
42%

Vitamin B6
0.68mg
34%

Vitamin B2
0.53mg
31%

Vitamin K
31µg
30%

Phosphorus
298mg
30%

Vitamin B3
5mg
30%

Zinc
4mg
27%

Potassium
691mg
20%

Vitamin B12
1µg
18%

Vitamin B5
1mg
14%

Iron
2mg
13%

Manganese
0.25mg
13%

Fiber
2g
11%

Magnesium
42mg
11%

Copper
0.19mg
9%

Calcium
74mg
7%

Folate
25µg
6%

Vitamin E
0.63mg
4%

covered percent of daily need

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