Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
35 Mins
Total Time
45 Mins
Serves 6 (serving size: 1 sandwich)

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.

How to Make It

Step 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.

Step 2

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

Step 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.

Chef's Notes

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

Ratings & Reviews

djohnston7's Review

September 17, 2012
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!

DanaSam's Review

September 03, 2012
this is a great the fennel and I absolutely love a vinegar based pulled pork.

lizardstew's Review

August 26, 2012
Loved this one! The veggies make this an interesting (and healthy) twist on pork sammies!

KathrynNC's Review

July 29, 2012
This recipe had a surprisingly amazing flavor! I used pork tenderloin instead of shoulder (simply because I already had some on hand) and ciabatta rolls instead of the hamburger buns (better flavor, fresh, and on sale). Otherwise, made as directed. Keep in mind with cast iron Dutch ovens, or at least with mine, the maximum heat you can use is medium so I adjusted as needed. Served with homemade sweet potato oven fries.

April4you's Review

June 28, 2012