Italian Pulled Pork Sandwiches
Ingredients
1 tablespoon fennel seed, crushed
1 tablespoon steak seasoning
1 teaspoon cayenne pepper, optional
1 boneless pork shoulder butt roast (3 pounds)
1 tablespoon olive oil
2 medium green or sweet red peppers, thinly sliced
2 medium onions, thinly sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
12 whole wheat hamburger buns, split
Ingredients
1 tablespoon fennel seed, crushed
1 tablespoon steak seasoning
1 teaspoon cayenne pepper, optional
1 boneless pork shoulder butt roast (3 pounds)
1 tablespoon olive oil
2 medium green or sweet red peppers, thinly sliced
2 medium onions, thinly sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
12 whole wheat hamburger buns, split
Directions
In a small bowl, combine the fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. In a large skillet, brown roast in oil on all sides. Place in a 4- or 5-qt. slow cooker. Add the peppers, onions and tomatoes; cover and cook on low for 7-9 hours or until meat is tender.
In a small bowl, combine the fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. In a large skillet, brown roast in oil on all sides. Place in a 4- or 5-qt. slow cooker. Add the peppers, onions and tomatoes; cover and cook on low for 7-9 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each bun. Yield: 12 servings.
Originally published as Italian Pulled Pork Sandwiches in Healthy Cooking August/September 2011, p19
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