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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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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. 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 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).
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