Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches

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.

Yield: Serves 6 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 253
  • Fat: 9.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 13.3g
  • Carbohydrate: 29.5g
  • Fiber: 5.6g
  • Cholesterol: 25mg
  • Iron: 2.2mg
  • Sodium: 470mg
  • Calcium: 102mg

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

Preparation

  1. 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. 2. Combine olive oil and 2 teaspoons vinegar in a medium bowl. Add green and red cabbage; toss gently to coat.
  3. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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