The basis for this recipe came from Cooking Light magazine, July 2012 but was a little light on the meat. Six servings from 1/2 pound of meat? Really? That won’t fly in this house. (Or leave leftovers to take to work.)
The original recipe called for chopped pork, which makes for a quick meal (under 1 hour to prepare), we like pulled pork and can get it started early in the day, so into the crockpot it goes.
Ingredients for pulled pork
2 pounds boneless pork loin
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 cup crushed tomatoes
1/2 cup cider vinegar
Adjust the seasonings as desired.
Add the following ingredients during the last hour or so.
2 large onions, vertically sliced
1 large fennel bulb, thinly sliced
If whole, cut pork into chunks for faster cooking. Place in a crock pot with spices, tomatoes, and vinegar. Cook for about 5 hours, add fennel and onion for last hour. Remove pork from crock pot and shred it, return to crockpot while fennel and onion finish cooking.
3 teaspoons extra-virgin olive oil
3 teaspoons cider vinegar
1 generous cup thinly sliced green cabbage
1 generous cup thinly sliced red cabbage
Combine olive oil and vinegar in a bowl. Add green and red cabbage; toss gently to coat.
1/2 cup plain 2% Greek yogurt
3 tablespoons canola mayonnaise
1 1/2 teaspoon minced garlic
Combine yogurt, mayonnaise, and garlic in a small bowl. Spread about 1 1/2 teaspoons yogurt mixture onto each bun half and add some meat & top with cabbage.