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BBQ Fennel, Onion and Pork Sandwiches


Cooking Light–kid friendly
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

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Rate this recipe 4.5/5 (4 Votes)


  • 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 time 35mins
Cooking time 45mins


Step 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. 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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