Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

Ingredients

• 59.75 ml apple cider vinegar
• 1 carrot
• 0.5 can canned chipotle chilies in adobo sauce
• 2 Cloves garlic
• 200 ml greek yogurt
• 1 green onion stalk
• 192 ml lime (juice)
• 192 ml mushrooms
• 3 Tbsps olive oil
• 1.38 kgs pork shoulder roast
• 1 head purple cabbage
• 120 ml red wine
• 2 Tbsps salt
• some salt pepper
• 235 ml vegetable broth
• 1 yellow onion