Chipotle Pulled Pork Tacos with Apple Slaw

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