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SC: Italian Pulled Pork Sandwiches (12)




Source of Recipe


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SC: Italian Pulled Pork Sandwiches (12)

Healthy Cooking August/September 2011
Reviews rated this recipe 4 of 5 stars.
Exchanges
Prep: 20 min. Cook: 8 hours
Yield: 12 servings.

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

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.

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.

1 sandwich equals 288 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 454 mg sodium, 27 g carbohydrate, 5 g fiber, 26 g protein. ++++ Diabetic Exchanges: 3 lean meat, 2 starch.