PORKETTAS

Porkettas image

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.

Provided by Taste of Home

Categories Lunch

Time 3h

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

Number Of Ingredients 9

Previous Next

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

Steps:

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 : Calories 419 calories, Fat 16g fat (5g saturated fat), Cholesterol 129mg cholesterol, Sodium 745mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.