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Kitchen Notebook

August 16, 2019

Pulled Pork with Kohlrabi Slaw

20 Mins

 

  • 16 oz Pulled Pork
  • 2 Pan Au Lait Buns
  • 1 Kohlrabi
  • 1 Red Bell Pepper
  • 1/3 cup Mayonnaise
  • 3 Tbsp Olive Oil
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tbsp Whole Grain Mustard
  • 3/4 tsp Sugar
  • Sea Salt and Freshly Ground Black Pepper

 

Peel the Kohlrabi until you have removed the fibrous outer layer; then coarsely shred it, using a box grater. Remove core from pepper and slice into paper thin strips. 

 

In a large bowl, whisk the mayonnaise with the olive oil, vinegar, mustard, sugar, 1 1/2 teaspoons sea salt and 3/4 teaspoon pepper. Add kohlrabi and pepper and toss well. Cover and refrigerate. 

 

In a small pan, lightly heat the pulled pork. Cut buns in half and toast. Put a large spoonful of pulled pork on each bun, top with kohlrabi slaw, and enjoy! 





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20 Mins Lunch Meat pork pulled pork Recipe Summer


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