Ingredients
1 tablespoon fennel seed, crushed1 tablespoon steak seasoning1 teaspoon cayenne pepper, optional1 boneless pork shoulder butt roast (3 pounds)1 tablespoon olive oil2 medium green or sweet red peppers, thinly sliced2 medium onions, thinly sliced1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup water12 whole wheat hamburger buns, split
Preparation
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.
