Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches

Ingredients

• 0.3 teaspoon pepper black
• 8 ounces pork shoulder boneless trimmed chopped
• 0.5 teaspoon chili powder 
• 0.3 cup apple cider vinegar 
• 2 teaspoons apple cider vinegar 
• 1 large fennel bulb thinly sliced
• 1 teaspoon garlic minced
• 0.8 cup cabbage green thinly sliced
• 0.3 teaspoon ground cumin 
• 9 ounce hawaiian rolls whole-wheat toasted
• 0.5 teaspoon kosher salt 
• 2 tablespoons mayonnaise 
• 2 teaspoons olive oil extra virgin extra-virgin
• 2 cups onion vertically sliced
• 0.5 teaspoon paprika 
• 0.3 cup greek yogurt plain 2%
• 0.8 cup cabbage red thinly sliced
• 0.3 cup canned tomatoes crushed

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add pork to pan; cook 2 minutes.
3. Add onion and fennel to pan; cover and cook 15 minutes, stirring frequently.
4. Add salt and next 4 ingredients (through pepper); cook 1 minute, stirring constantly.
5. 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.
6. Combine olive oil and 2 teaspoons vinegar in a medium bowl.
7. Add green and red cabbage; toss gently to coat.
8. Combine yogurt, mayonnaise, and garlic in a small bowl.
9. 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.