Let’s face it. Everything I’ve posted so far hasn’t been too kind on the waistline. It’s true most traditional Southern food isn’t the healthiest thing you can give yourself. So, in addition to my oh so lovely Southern comfort food recipes, I’ll throw in some healthier options here and there so you don’t hate me for having to buy bigger clothes.
My first healthy recipe comes from my fabulous sister-in-law, Tye. Seriously, I don’t use the word fabulous lightly! She’s an amazing wife, mother and an awesome cook. In our family, these tacos are affectionately called “Aunt Tye-Tye’s Tacos.” However if I called them that in the post, you’d have no idea what I was talking about so I went with the over descriptive, way too obvious name. (That’s me apologizing for my lack of creativity on that one.)
The great thing about this recipe is although I give you measurements as guidelines, feel free to add more or less seasonings to your taste! If you have little ones, you might want to go easy on the chipotles in the sauce, unless they love spicy foods. However, although I’m granting you creative freedom on the amounts, I’d HIGHLY recommend you don’t change up the ingredient list. The pork, red cabbage slaw, chipotle sauce and fresh tortillas go perfectly together. My sis-in-law already did the heavy lifting for you and nailed this recipe.
PS – See that lovely little green and red mound in the back of this pic? That’s my guacamole recipe…I’ll be posting it soon and you don’t want to miss it!
- 1 pork shoulder roast
- ½ yellow onion, cut into 6 wedges
- 1 carton chicken broth
- 2 tablespoons garlic salt
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ head red cabbage, shredded
- 1 cup carrots, shredded
- 1 cup apple cider vinegar
- ¾ cup light mayonnaise or Greek yogurt
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 tablespoons adobo sauce (from the same can the chipotle pepper came in)
- 1 package uncooked flour tortillas (I find mine the deli section of the grocery store)
- Place the pork shoulder roast in the slow cooker, fat side up. Season with garlic salt, chili powder, cumin, cayenne and black pepper. Add in the onion wedges and pour the chicken broth around the roast. Cook on low, 8 hours.
- Mix the red cabbage, carrots, and apple cider vinegar in a container with a tight lid. The longer this stuff marinates, the better. I like to fix in the night before, pop it in the fridge, then toss the container around in the morning to so the vinegar gets all over each piece.
- Mix the mayo or Greek yogurt, chipotle pepper and adobo sauce. This is where you can add more or less depending on how spicy you like things. This is also much better when the flavors can mingle together a bit.
- Once the pork is done, drain the broth and onions off the roast. Shred with two forks, removing as much fat as possible. Lastly, cook the flour tortillas on a non-stick skillet according to the package directions.
- Assemble the tacos with the shredded pork, red cabbage slaw and chipotle sauce in the flour tortillas. That's it! This is a super simple recipe that doesn't take much prep work. Serve with black beans, chips and guac and you're all set!