Put the pulled pork ingredients into your slow cooker and cook on low heat for 8-10 hours.
1 ½ lb pork butt, 1 cup beer, ¼ cup brown sugar, 1 tablespoon minced chipotle peppers in adobo sauce, ½ teaspoon EACH: cumin and sea salt, 2 cloves garlic
When the pork has finished cooking, transfer it to a bowl and shred it using two forks.
Pour the liquid from the slow cooker into a small pot and bring it to a boil over high heat. Boil until the sauce is thick enough to coat a spoon and then mix it into the pulled pork.
To make the dressing, mix the yogurt, mayonnaise, lime juice, garlic, and salt in a small bowl.
¼ cup plain yogurt, ¼ cup mayonnaise, 1 tablespoon lime juice, 1 small garlic clove, 1 pinch sea salt
In a large bowl, add the cabbage, apple, onion, and cilantro. Pour the dressing over the top and toss to coat.
2 cups finely shredded red cabbage, 1 medium crisp apple, ¼ cup finely sliced red onion, 2 tablespoons cilantro
Warm the tortillas wrapped in a cloth and microwave for about 20 seconds.
8 small white corn tortillas
Top the warm tortillas with pulled pork, slaw, and any or all of the toppings.
Sour cream, guacamole, and salsa
Serving: 2 tacos, Calories: 479kcal (24%), Carbohydrates: 50g (17%), Protein: 36g (72%), Fat: 13g (20%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 105mg (35%), Sodium: 552mg (24%), Potassium: 847mg (24%), Fiber: 5g (21%), Sugar: 21g (23%), Vitamin A: 374IU (7%), Vitamin C: 12mg (15%), Calcium: 115mg (12%), Iron: 3mg (17%)
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