Average Rating: 0TOTAL TIME: Prep: 20 min. Cook: 45 min. + releasing
YIELD: 12 servings.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
- 1/2 cup water
- 12 whole wheat hamburger buns, split
Instructions
- 1. In a small bowl, combine fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining pork. Press cancel.
- 2. Return all to pressure cooker. Add peppers, onions, tomatoes and water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°.
- 3. Remove roast; shred with two forks. Strain cooking juices; skim fat. Return cooking juices, vegetables and pork to pressure cooker; heat through. Using a slotted spoon, serve pork mixture on buns.
Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1 sandwich: 285 calories, 9g fat (2g saturated fat), 57mg cholesterol, 483mg sodium, 27g carbohydrate (6g sugars, 5g fiber), 26g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
