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.