Show Subscription Form




Porkettas Recipe
Porkettas Recipe photo by Taste of Home

Porkettas Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 2-3/4 hours
MAKES:16-20 servings
TOTAL TIME: Prep: 15 min. Bake: 2-3/4 hours
MAKES: 16-20 servings

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

Nutritional Facts

1 serving (5 ounces) equals 419 calories, 16 g fat (5 g saturated fat), 129 mg cholesterol, 745 mg sodium, 25 g carbohydrate, 1 g fiber, 41 g protein.

Directions

  1. 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).
Originally published as Porkettas in Country Pork 1996, p24

Nutritional Facts

1 serving (5 ounces) equals 419 calories, 16 g fat (5 g saturated fat), 129 mg cholesterol, 745 mg sodium, 25 g carbohydrate, 1 g fiber, 41 g protein.

Reviews for Porkettas

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 19, 2011

"EXCELLENT. The smell and taste is to die for. I also added some dill seed. I will make again and again. Very easy to do and you can make it ahead if you want and even freeze in batches because it makes alot."

Loading Image