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.

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.

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.