Pulled pork with turnip slaw

Pulled pork with turnip slaw

Make any night feel like a weekend with this comforting crowd pleaser. Tender. Flavorful. Oh-so-satisfying. Cook up enough for seconds—even more if you want to die for leftovers.

Pulled pork with turnip slaw

Make any night feel like a weekend with this comforting crowd pleaser. Tender. Flavorful. Oh-so-satisfying. Cook up enough for seconds—even more if you want to die for leftovers.
USMetric
6 servingservings

Ingredients

  • 30 oz. 900 g pork shoulder
  • 1 tbsp 1 tbsp [5 g] cocoa nibs or cocoa powder
  • ½ tbsp ½ tbsp ground black pepper
  • 1 tbsp 1 tbsp salt
  • ½ tbsp ½ tbsp ground ginger
  • ½ tbsp ½ tbsp paprika powder
  • ½ tsp ½ tsp anise seeds or fennel seeds
  • ½ tsp ½ tsp cayenne pepper
  • 2 tbsp 2 tbsp olive oil
Grated slaw
  • 20 oz. 600 g turnip
  • 1 1 small carrotsmall carrots or appleapples (optional)
  • 1 cup 225 ml mayonnaise
  • 13 cup 75 ml chopped fresh parsley
  • 1 1 garlic clovegarlic cloves (optional)
  • 1 tbsp 1 tbsp cider vinegar
  • salt and pepper
BBQ sauce
  • 3 tbsp 3 tbsp olive oil
  • 1 tbsp 1 tbsp tomato paste
  • ½ ½ finely chopped yellow onionfinely chopped yellow onions
  • 2 tsp 2 tsp garlic powder
  • 2 tsp 2 tsp fennel seeds
  • 1 tsp 1 tsp ground cumin
  • 1 tbsp 1 tbsp chili powder
  • ½ tsp ½ tsp cayenne pepper
  • 14 oz. 400 g canned whole tomatoes
  • 2 tbsp 2 tbsp cider vinegar
  • 2 tsp 2 tsp salt

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Grind the spices and cacao nibs using a pestle and mortar or grinder. Mix with olive oil and rub all over the pork shoulder.
  2. Place the meat in a slow cooker and cook for 6 hours on low or 4 hours on high.
  3. Remove from the slow cooker and use two forks to shred the meat into small pieces. Serve with grated slaw and BBQ sauce.

Grated slaw

  1. Rinse and peel the vegetables. You don't need to peel the apple, just remove the seeds.
  2. Grate everything coarsely with a hand grater or food processor. Place in a bowl and mix in the other ingredients. Season with salt and pepper to taste.

BBQ sauce

  1. Carefully heat the oil in a heavy saucepan. Stir in the tomato paste. Add the onion and fry until soft and glossy over medium heat.
  2. Add a couple of tablespoons of water and simmer for 5-10 minutes.
  3. Grind the spices and add them to the saucepan together with the tomatoes and the vinegar. Add salt.
  4. Bring to a boil, lower the heat and let it simmer for 15-20 minutes.
  5. Mix, using an immersion blender, until smooth and let cool. If you want a thicker sauce let it simmer longer, until it reaches the desired consistency.
  6. Leftovers can be stored in the fridge for up to a week.

Tip!

Instead of turnip you can make the slaw with grated black radish or kohlrabi. You can even grate the stem of broccoli or buy packaged grated broccoli.

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2 Comments

  1. margaret
    I am very fond of using purple top white turnips in the place of potatoes ine recipes. I like to make scalloped but with no flour. the sauce doesn't' get as thick but they are such a good substitute for a potato lover, as I am. Haven't tried baking them-don't think it would work.
    no idea of the carb count. Would like to hear from those who use them and any suggestions on how they do .
  2. Crystal
    Delicious! I've never had turnips before but I loved the flavor it added to the coleslaw. I did add some chipotle powder to the bbq sauce for some smokiness. My husband and I have really enjoyed the simple yet flavorful dishes from Diet Doctor and I especially appreciate the emphasis on whole foods.

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