Pressure-Cooker Italian Pulled Pork Sandwiches

• 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
• 1/2 cup water
• 12 whole wheat hamburger buns, split

1. 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.
2. 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 145u0b0.
3. 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.
4. Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

fennel, steak seasoning, cayenne pepper, pork shoulder butt roast, olive oil, sweet red peppers, onions, tomatoes, water, whole wheat hamburger buns

Taken from www.tasteofhome.com/recipes/pressure-cooker-italian-pulled-pork-sandwiches/ (may not work)