Cilantro Pickled Onion Coleslaw for Pulled Pork

Follow our step-by-step guide on how to make Cilantro Pickled Onion Coleslaw for Pulled Pork.

1. Step 1

   Begin by toasting a teaspoon of ground cumin in a small saucepan over medium heat for about three minutes, allowing the warm aroma to fill your kitchen.

2. Step 2

   Next, pour in a cup of cider vinegar and half a cup of white sugar, stirring the mixture until it reaches a boil.

3. Step 3

   Let it bubble away for five minutes, then introduce thinly sliced red onion.

4. Step 4

   Lower the heat to a gentle simmer and let it cook for another five minutes, allowing the onions to soak up the flavors.

5. Step 5

   Once done, take the pan off the heat and let it cool.

6. Step 6

   After cooling, cover the mixture and place it in the refrigerator for at least four hours to let the flavors meld beautifully.

7. Step 7

   Meanwhile, in a separate bowl, whisk together two tablespoons of olive oil, a teaspoon of cumin, and two tablespoons of the tangy juice from the pickled onions.

8. Step 8

   Add four cups of shredded cabbage, half a cup of chopped cilantro, and half of the pickled onions to this vibrant mixture.

9. Step 9

   Season generously with salt and black pepper to taste.

10. Step 10

    Toss everything together until well combined, then refrigerate for at least four hours before serving to allow the flavors to deepen and harmonize.

11. Step 11

    Enjoy this delightful dish that brings a burst of flavor to any meal!.