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, undrained12 whole wheat hamburger buns, split
Preparation
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 2 forks and return to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each bun.
