Paleo Pork BBQ with Cabbage and Beet Slaw
I typically tweak recipes to my own liking, but I have to say, this
pork BBQ is so amazing as it is that I really don’t want to change it!
The only thing that I would suggest is using a lot less salt than
called for – you just don’t need it!
As a native North Carolinian I can’t eat BBQ without slaw. It’s just
unnatural. While this isn’t your typical mustard-based slaw that I
grew up eating, it is a recipe that has quickly become a favorite in
our house. I hope you like it too!
– 1 small red cabbage
– 4 red beets
– 1 bunch parsley, rough chopped
– 1/4 c honey
– 1/2 c apple cider vinegar
– 3 Tbsp olive oil
– 1/2 tsp pepper
– dash of salt
– sliced almonds (opt)
Shred cabbage and beets in food processor (using shredding
attachment). Transfer to large bowl and toss with remaining
ingredients. Store in fridge for couple of hours before eating, for
best flavor. Top with sliced almonds if desired.