Porkettes

1- 4 pound pork shoulder, bone removed and tied
fresh garlic, cloves cut in quarters
2 green bell peppers
1 large orange
2 boxes of pickling spice, ground fine
4 dozen, medium-small sandwich rolls

Salt and pepper pork shoulder.  With a paring knife, punch holes into pork shoulder.  Widen holes with finger to create room for stuffing cloves of garlic, chunks of green pepper, and pinch of pickling spice.  Continue around entire roast.  Cube orange without peeling, stuff and squeeze into holes that contain garlic and green pepper.  Cover the entire roast with picking spice, rub thoroughly and place in roasting pan.  Cover pan with lid, cook on 350 for 7 hours. 

Remove roast from pan and set on cutting board.  Skim the grease from the top and save the remaining liquid in the pan.  Cut the rope around the roast and discard; remove orange, garlic and pepper from pockets, discard.  Take two forks and shred meat, gradually adding liquid as you go.  The meat should be moist but not wet.

Fill sandwich rolls with a small fist-full of meat and serve.  To store, wrap in individual sandwich bags.

May be served with pepperocinis

Meat may be frozen up to 3 months to be used as sandwiches.

-Frank Cunsolo  "Atsa good sandawhich!"