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Pulled Pork with Pickled Radish Coleslaw


  • Author: Kelsey
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes

Ingredients

Scale

Pickled Radishes

  • 1 1/2 cups Dandy Radish Ministicks
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 2 tablespoons honey
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon whole mustard seeds
  • 1/2 teaspoon whole fennel seeds

Pulled Pork

  • Pork Shoulder (2-3 lbs)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground fennel
  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 tablespoons liquid smoke
  • 1/4 cup barbecue sauce (find one with clean ingredients!)
  • 1/2 cup orange juice (separated)

Coleslaw:

  • 1/2 head of cabbage, thinly sliced
  • 1/4 cup red wine vinegar
  • 2 tablespoons coconut sugar
  • 2 tablespoons olive oil
  • 1 large pinch of salt
  • 1/2 cup fresh Dandy Radish Ministicks

Instructions

 Pickled Radishes:

  • Place a small saucepan over high heat and add water, red wine vinegar, honey, salt, whole mustard seeds and whole fennel seeds and bring to a boil, then remove from heat.
  • In a mason jar combine Dandy Radish Ministicks and pickling liquid and place in the refrigerator for at least 3 hours or overnight.

Pulled Pork

  • In a small bowl combine salt, pepper, smoked paprika, turmeric and ground fennel.  Pour mixture onto pork and spread it evenly all over the meat.
  • Preheat the oven to 325 degrees and place a dutch oven over medium high heat.  Add olive oil to the pan and once it is heated add pork and brown on both sides (about 30 seconds per side).
  • Then add onion, liquid smoke, barbecue sauce and 1/4 cup orange juice.
  • Cover and place in the preheated oven for 3-4 hours or until nice and tender!
  • Remove pork from the dutch oven and shred, then add back into the pot with 1/4 cup orange juice and stir to combine.

Coleslaw:

  • Add cabbage to a large bowl. In a small jar combine red wine vinegar, coconut sugar, olive oil and salt and shake to combine.  Pour dressing over cabbage.
  • Remove pickled radishes from the jar and add to the cabbage.  Then add the fresh Dandy Radish Ministicks and stir everything to combine.

Notes

For Serving:  Top pulled pork with coleslaw and serve it in cabbage cups or on bread!

*You can also use a slow cooker instead of a dutch oven and cook on low for 6-8 hours.

*INSTANT POT:  Follow the instructions the same way but do the sauté part in the instant pot then put it on manual for 55 minutes!