Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches

Name: Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 227 grams boneless pork shoulder, trimmed and chopped; 1 teaspoons chili powder; 59 milliliters cider vinegar; 2 teaspoons cider vinegar; 1 large fennel bulb, thinly sliced; 1 teaspoon minced garlic; 177 milliliters thinly sliced green cabbage; 0 teaspoons ground cumin; 255 grams whole-wheat hamburger buns, toasted; 1 teaspoons kosher salt; 2 Tbsps canola mayonnaise; 2 teaspoons extra-virgin olive oil; 473 milliliters vertically sliced onion; 1 teaspoons paprika; 79 milliliters plain 2% Greek yogurt; 177 milliliters thinly sliced red cabbage; 59 milliliters crushed tomatoes

You can never have too many American recipes, so give Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches a try. One serving contains 271 calories, 15g of protein, and 9g of fat. For $1.26 per serving, you get a main course that serves 6. If you have pepper, onion, paprika, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a Dutch oven over medium-high heat.

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Dutch Oven

Add pork to pan; cook 2 minutes.

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Pork

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Frying Pan

Add onion and fennel to pan; cover and cook 15 minutes, stirring frequently.

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Fennel

Onion

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Frying Pan

Add salt and next 4 ingredients (through pepper); cook 1 minute, stirring constantly.

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Pepper

Salt

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.

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Tomato

Vinegar

Pork

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Frying Pan

Combine olive oil and 2 teaspoons vinegar in a medium bowl.

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Olive Oil

Vinegar

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Bowl

Add green and red cabbage; toss gently to coat.

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Red Cabbage

Combine yogurt, mayonnaise, and garlic in a small bowl.

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Mayonnaise

Garlic

Yogurt

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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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Cabbage