Chipotle Pulled Pork Tacos with Chayote Squash and Apple Slaw recipes

Ingredients

• 1 ½ lb. pork butt
• 1 cup dark beer
• ¼ cup brown sugar
• 1 tablespoon soy sauce (gluten free if that's important to you)
• 1 tablespoon pureed chipotle peppers in adobo sauce
• ½ teaspoon sea salt
• ¼ teaspoon cumin
• 2 garlic cloves, grated on a microplane or very finely minced
• 1 dried guajillo pepper
• 2 cups masa harina (corn flour)
• 1 ⅓ cups water
• ¼ teaspoon sea salt
• 2 tablespoons plus 2 teaspoons grape seed oil (or any neutral flavoured oil)
• ¼ cup Greek yogurt
• 2 tablespoons mayo
• 1 tablespoon apple cider vinegar
• ½ tablespoon lime juice
• 1 small garlic clove, grated on a Microplane or very finely minced
• Pinch of sea salt
• ½ chayote squash, julienned into 2-3 inch strips
• 1 crisp apple, diced
• ½ cup finely shredded red cabbage
• ¼ cup finely sliced red onion
• 2 tablespoons cilantro, chopped
• chili oil

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