Loved the flavor of the pork, onion and fennel. Prepared as directed -- used a pork shoulder roast since it was all I could find. Lot of work to trim. Also, recipe didn't specify how to chop the meat, so I used bite sized pieces thinking it would pull apart after cooking. Found I had to chop it up more with a spatula - kind of a pain. Also, didn't like the oiled cabbage - found it to be too slippery and most of it would just slip off the sandwich! Otherwise it was tasty, but a lot of work for what tasted like a really good sloppy joe!
Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches
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.
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Total: 45 Minutes
- 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
- 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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