Grammy's Kitchen · Pulled Pork · Pressure-Cooker Italian Pulled Pork Sandwich
One of 176 pulled pork recipes we measured
from www.tasteofhome.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| liquid | 9% | 0% |
| fat | 1% | 0% |
| aromatics | 22% | 0% |
| sweetener | 0% | 6% |
| salt | 0% | 0% |
| vegetables and beans | 30% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 6 g | 1 tablespoon fennel seed, crushed |
| 8 g | 1 tablespoon steak seasoning |
| 2 g | 1 teaspoon cayenne pepper, optional |
| 1361 g | 1 boneless pork shoulder butt roast (3 pounds) |
| 14 g | 1 tablespoon olive oil |
| 2 medium green or sweet red peppers, thinly sliced | |
| 300 g | 2 medium onions, thinly sliced |
| 411 g | 1 can (14-1/2 ounces) diced tomatoes, undrained |
| 118 g | 1/2 cup water |
| 624 g | 12 whole wheat hamburger buns, split |
Method: 3 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.