• 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, cheese, guacamole, and Joe’s own house made salsa.

Recipe and photo from The Endless Meal.