Pressure-Cooker Italian Pulled Pork Sandwiches

Name: Pressure-Cooker Italian Pulled Pork Sandwiches
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Cook: 45 min. + releasing

By Taste Of Home Editorial Team

Recipe by Mike Dellario, Middleport, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Enjoy all the flavors of Italian sausage sandwiches with this healthier alternative. —Lia Dellario, Middleport, New York

Can you freeze Pressure-Cooker Italian Pulled Pork Sandwiches?

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.

TEST KITCHEN APPROVED

Pressure-Cooker Italian Pulled Pork Sandwiches

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Yield:12 servings

Prep:20 min

Cook:45 min

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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

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Directions

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.

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.