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. Rub 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 8-10 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.
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.