Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches

Slow-Cooked BBQ Fennel, Onion, and Pork SandwichesRecipe
Photo: Johnny Autry; Styling: Cindy Barr
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.


Serves 6 (serving size: 1 sandwich)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 45 Minutes

Nutritional Information

Calories 253
Fat 9.9 g
Satfat 1.9 g
Monofat 4.6 g
Polyfat 2.4 g
Protein 13.3 g
Carbohydrate 29.5 g
Fiber 5.6 g
Cholesterol 25 mg
Iron 2.2 mg
Sodium 470 mg
Calcium 102 mg


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


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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