BBQ Fennel, Onion and Pork Sandwiches
By á-2233
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
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
Details
Preparation time 35mins
Cooking time 45mins
Preparation
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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