Porkettas
- 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
- 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 325u0b0 for 2-3/4 to 3-1/4 hours or until a thermometer reads 170u0b0 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.
pork shoulder roast, fennel seed, celery, garlic salt, salt, pepper, chicken broth, hard rolls
Taken from www.tasteofhome.com/recipes/porkettas/ (may not work)