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Total Time

Prep: 15 min. Bake: 2-3/4 hours


16-20 servings (6-2/3 cups meat)

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.


  • 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


  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 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.

Nutrition Facts

5 ounce-weight: 419 calories, 16g fat (5g saturated fat), 129mg cholesterol, 745mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 41g protein.

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