Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches are a nod to low-and-slow Southern barbecue-using just a little bit of pork shoulder. And just like traditional pulled pork, the meltingly tender vegetables and pork are piled high on toasted buns, slathered with a Greek yogurt mixture, and topped with shredded cabbage. Ingredients:
8 ounces boneless pork shoulder, trimmed and chopped |
2 cups vertically sliced onion |
1 large fennel bulb, thinly sliced |
1/2 teaspoon kosher salt |
1/2 teaspoon chili powder |
1/2 teaspoon paprika |
1/4 teaspoon ground cumin |
1/4 teaspoon black pepper |
1/4 cup crushed tomatoes |
1/4 cup cider vinegar |
2 teaspoons extra-virgin olive oil |
2 teaspoons cider vinegar |
3/4 cup thinly sliced green cabbage |
3/4 cup thinly sliced red cabbage |
1/3 cup plain 2% greek yogurt |
2 tablespoons canola mayonnaise |
1 teaspoon minced garlic |
6 (1 1/2-ounce) whole-wheat hamburger buns, toasted |
Directions:
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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