Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches

By nanarose

Mark Bittman, Cooking Light

JULY 2012

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

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.