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Pressure-Cooker Italian Pulled Pork Sandwiches

Enjoy all the flavors of Italian sausage sandwiches with this healthier alternative. —Lia Dellario, Middleport, New York
  • Total Time
    Prep: 20 min. Cook: 45 min. + releasing
  • Makes
    12 servings


  • 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


  • 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.
  • 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°.
  • 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.

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