Porkettas

Name: Porkettas
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

9 ingredients

1 steps

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

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.