Eat for Eight Bucks: Easy Slow Cooker Pork Tacos with Red Cabbage Crunch and Avocado Recipe
Ingredients
- 3 tablespoons packed brown sugar
- 1 tablespoon ground coriander
- 1/3 cup cider vinegar
- Kosher salt
- 1 pound pork butt
- 1 carrot
- 2 cloves garlic, peeled
- 1 medium onion, quartered
- 3 tablespoons bottled or homemade barbecue sauce
- 1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce
- 1/4 medium red cabbage, thinly sliced
- 1 tablespoon sugar
- 1 tablespoon juice from 1 lime
- 1 teaspoon white wine vinegar (or use more cider vinegar)
- 2 teaspoons vegetable or canola oil
- 4 flour tortillas
- 1 avocado, cubed
Instructions
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