BBQ Pulled Pork and Fennel Sandwich

Ingredients for the BBQ Pulled Pork & Fennel Sandwich

• 1 sliced fennel bulb
• 8oz. boneless pork shoulder
• 2 cups of sliced onion
• 3/4 cup sliced red cabbage
• 3/4 cup sliced green cabbage
• 1/4 cup crushed tomatoes
• 1/4 cup apple cider vinegar
• 1 tsp. minced garlic
• 1/3 cup plain Greek yogurt
• 5 hamburger buns
• 1/2 stick of butter (room temperature)
• 1/3 cup plain Greek yogurt
• 2 tbsp. canola mayonnaise
• 2 tsp. EVOO
• 1/2 tsp. salt
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/4 tsp. cumin
• 1/4 tsp. fresh ground black pepper

Instructions

1. Trim and chop the pork shoulder.
2. Place a dutch oven on medium-high heat and once hot, add the chopped pork to it.
3. Add the sliced onions and fennel to the dutch oven as well and cook for 20 min.
4. Add salt, chili powder, paprika, cumin and fresh ground black pepper to the dutch oven.
5. Stir everything together and cook for an additional minute.
6. Add tomatoes and the apple cider vinegar and then reduce to medium heat.
7. Remove the lid from the dutch oven and cook everything for another 20 min.
8. Place a frying pan over medium heat.
9. Once the frying pan is hot, place lightly buttered hamburger buns on the pan and cook until golden brown.
10. In a separate bowl combine olive oil, vinegar and green and red cabbage to make a light coleslaw.
11. To make the spread for the sandwich, combine the Greek yogurt, mayo, and minced garlic in a bowl.
12. Spread the mixture onto each half of the hamburger buns.
13. On the bottom half of the bun, put the fennel and pulled pork and top that with the light coleslaw.