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

Photo by Stephanie M.

PREP TIME

35

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

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

Directions

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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