Pork Shoulder Tacos with Chipotle Greek Yogurt and Coleslaw

Ingredients

• 59 3/4 ml 0.25 cup apple cider vinegar
• 1 carrot
• 1/2 can canned chipotle chilies in adobo sauce
• 2 Cloves garlic
• 200 ml 1 cup greek yogurt
• 1 green onion stalk
• 1 lime (juice)
• 192 ml 2 cups mushrooms
• 3 Tbsps olive oil
• 1 3/8 kgs 5 lb pork shoulder roast
• 1 head purple cabbage
• 120 ml 0.5 cup red wine
• 2 Tbsps salt
• some salt pepper
• 235 ml 1 cup vegetable broth
• 1 yellow onion