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Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches

  • 6servings
  • 253calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces boneless pork shoulder, trimmed and chopped

  2. 2 cups vertically sliced onion

  3. 1 large fennel bulb, thinly sliced

  4. 1/2 teaspoon kosher salt

  5. 1/2 teaspoon chili powder

  6. 1/2 teaspoon paprika

  7. 1/4 teaspoon ground cumin

  8. 1/4 teaspoon black pepper

  9. 1/4 cup crushed tomatoes

  10. 1/4 cup cider vinegar

  11. 2 teaspoons extra-virgin olive oil

  12. 2 teaspoons cider vinegar

  13. 3/4 cup thinly sliced green cabbage

  14. 3/4 cup thinly sliced red cabbage

  15. 1/3 cup plain 2% Greek yogurt

  16. 2 tablespoons canola mayonnaise

  17. 1 teaspoon minced garlic

  18. 6 (1 1/2-ounce) whole-wheat hamburger buns, toasted

Instructions Jump to Ingredients ↑

  1. Heat a Dutch oven over medium-high heat. Add pork to pan; cook 2 minutes. Add onion and fennel to pan; cover and cook 15 minutes, stirring frequently. Add salt and next 4 ingredients (through pepper); cook 1 minute, stirring constantly. Add tomatoes and 1/4 cup vinegar to pan. Reduce heat to medium. Uncover and cook an additional 15 minutes or until pork is tender, stirring frequently.

  2. Combine olive oil and 2 teaspoons vinegar in a medium bowl. Add green and red cabbage; toss gently to coat.

  3. Combine yogurt, mayonnaise, and garlic in a small bowl. Spread about 1 1/2 teaspoons yogurt mixture onto each bun half. Top bottom half of each bun with 1/4 cup fennel mixture, 1/4 cup cabbage mixture, and top half of bun.

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