Ingredients
- 2 pounds boneless pork shoulder roast, (Boston butt), trimmed
- 1 carrot, diced
- 1/2 onion, diced
- 1/4 cup dry red wine OR chicken broth
- 2 tablespoons chili powder
- 4 cups red cabbage, thinly shredded
- 3 tablespoons mayonnaise
- Salt
- Pepper
- 12 8-inch corn tortillas, warmed
- 1 avocado, pitted, peeled, and thinly sliced
Description
Combine Carrot, Onion, And Wine In Slow Cooker.
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