Double up on rhubarb for this seasonal riff on a BBQ favorite. First, cook rhubarb until tender in a sweet balsamic sauce that mellows the vegetable's tang and coats shredded slow-cooked pork. Second, add raw rhubarb matchsticks to cabbage slaw for a surprising sour note.
In a bowl combine 2 tablespoons thyme, the lemon zest, onion salt, and garlic powder. Rub pork with mixture. Wrap in plastic wrap; chill 2 to 24 hours.
Preheat oven to 325°F; position a rack in the lower third of oven. In a 4- to 5-quart Dutch oven heat oil over medium-high. Add pork. Brown evenly on all sides, about 8 minutes. Remove pork. Add 1/3 cup vinegar to Dutch oven, scraping up any browned bits. Add onion, fennel, and 1/4 teaspoon salt. Cook 8 to 10 minutes or until browned, stirring occasionally.
Place pork on onion mixture. Add broth, 1/2 cup vinegar, and 1 tablespoon thyme. Bring to boiling; cover. Place in oven. Cook 3 to 3 1/2 hours or until pork is tender.
Remove pork to a bowl; cover. For sauce: Add rhubarb to cooking liquid in Dutch oven. Bring to boiling; reduce heat. Cook, uncovered, 7 minutes or until rhubarb is softened and mixture is thickened, stirring occasionally. If sauce is too tart, add 1 teaspoon brown sugar. Shred pork; combine with sauce. Heat through. Serve on split hamburger buns with, if desired, Rhubarb Coleslaw. Makes 8 servings.
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8 g fat
(2 g saturated fat,
2 g polyunsaturated fat,
3 g monounsaturated fat),
70 mg cholesterol,
576 mg sodium,
39 g carbohydrates,
2 g fiber,
17 g sugar,
30 g protein.
Fresh Rhubarb Coleslaw
In a large bowl toss rhubarb with vinegar and sugar. Let stand 10 minutes.
Stir mayonnaise and 1/4 teaspoon salt into rhubarb mixture until combined. Add cabbage and carrots; stir to combine. Cover; chill 2 to 4 hours before serving. Makes 6 to 8 servings.