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Porkettas

Porkettas
For as long as I can remember, these flavorful sandwiches have been part of our Christmas Eve buffet. Now our daughters carry on the tradition with their own families.
16-20 ServingsPrep: 15 min. Bake: 2-3/4 hours

Ingredients

  • 1 boneless pork shoulder roast (5 to 5-1/2 pounds)
  • 2 teaspoons fennel seed
  • 2 teaspoons each dried celery flakes, basil, parsley flakes, oregano and rosemary, crushed
  • 2 teaspoons garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-3/4 to 2 cups chicken broth
  • 16 to 20 hard rolls, split
  • Applesauce, optional

Directions

  • Cut about five deep slits across top of roast. Combine seasonings;
  • stuff some into the slits. Reserve remaining seasoning mixture. Tie
  • meat securely and place in a roasting pan. Pour 1-3/4 cups broth
  • around roast. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours
  • or until a meat thermometer reads 170° and meat is very tender.
  • Measure drippings, adding additional broth to make 1-1/4 cups; set
  • aside. Remove tie from meat. Cut meat into bite-size pieces; trim
  • and discard fat. Place meat in a large saucepan. Add reserved
  • drippings and seasoning mixture; mix well. Heat through. Serve on
  • hard rolls. Top meat with applesauce if desired. Yield: 16-20
  • servings (6-2/3 cups meat).
Nutrition Facts: 1 serving (5 ounces) equals 419 calories,
© Taste of Home 2012

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Porkettas (continued)

Nutrition Facts: 16 g fat (5 g saturated fat), 129 mg cholesterol, 745 mg sodium, 25 g carbohydrate, 1 g fiber, 41 g protein.
© Taste of Home 2012