Easy Slow-Cooker Pork Tacos with Red Cabbage Crunch and Avocado

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
• 2 teaspoons vegetable or canola oil
• 4 flour tortillas
• 1 avocado, cubed

Directions

1. In a bowl that can comfortably hold the pork, stir together the brown sugar, ground coriander, vinegar, and 1 ½ tablespoons salt. Add the pork and turn it so it is coated all over, then cover the bowl with plastic wrap and refrigerate overnight.
2. Place half of the carrot, the garlic, and the onion in the bottom of the slow cooker. Set the pork on top and add 2 tablespoons juice from the marinade. Pour ½ cup water over the pork, then cook on high for 4 hours or on low for about 8 hours, until the meat is extremely tender and pulls apart easily.
3. Move the pork to a bowl, leaving the cooked vegetables in the slow cooker. Use two forks to shred the meat, then mix in ½ teaspoon salt, three tablespoons broth, and the barbecue sauce. Stir in the minced chipotle and adobo sauce to taste, then add more salt if needed.
4. Meanwhile, in a large bowl, combine 1 teaspoon salt, the sugar, 1 tablespoon lime juice, and the oil. Julienne the remaining half of the carrot, or shred it on the large holes of a box grater, then add it to the bowl with the cabbage and toss well. Let the mixture stand for at least one hour, then adjust with additional salt, sugar, or vinegar to taste.
5. Serve the pork, cabbage, and diced avocado with warm flour tortillas, and pass extra lime wedges at the table.