Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

Ingredients

• ¼ cup apple cider vinegar
• 1 carrot, grated
• 1/2 can chipotle chilies in adobo sauce (3-4 peppers chopped)
• 2 Cloves garlic, minced
• 1 cup Greek yogurt
• 1 green onion stalk
• Juice of 1 lime
• 2 cups chopped mushrooms
• 3 tablespoons olive oil
• 1 5-lb pork shoulder roast
• 1 head purple cabbage
• 1/2 cup red wine
• 2 tablespoons salt
• Salt pepper to taste
• 1 cup vegetable broth
• 1 yellow onion

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