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Italian Pulled Pork Sandwiches

 Italian Pulled Pork Sandwiches
Enjoy all the flavors of Italian sausage sandwiches with this healthier alternative. —Lia Dellario, Middleport, New York
12 ServingsPrep: 20 min. Cook: 8 hours


  • 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


  • 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. Yield: 12
  • servings.
Nutritional Facts: 1 sandwich equals 288 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 454 mg sodium, 27 g carbohydrate, 5 g fiber,

2 of 2

Italian Pulled Pork Sandwiches (continued)

Nutritional Facts: 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.