Spanish Pork Dip Sandwiches
Source of Recipe
Southern Living
List of Ingredients
3 tablespoons garlic pepper
2 teaspoons salt
1 (4- to 5-lb.) boneless pork shoulder roast, cut in half
1/4 cup vegetable oil
3/4 cup mojo criollo Spanish marinating sauce
2 (0.87-oz.) envelopes pork gravy mix
2 cups water
1/4 cup white vinegar
2 bay leaves
1 medium-size sweet onion, thinly sliced
8 mini French rollsRecipe
Sprinkle garlic pepper and salt evenly over roast. Cook roast in hot oil in a large skillet 2 minutes on each side or until lightly browned. Place in a 6-qt. slow cooker, fat sides up.
Combine Spanish marinating sauce and next 3 ingredients; pour over roast in slow cooker. Add bay leaves; top with sliced onion.
Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 to 5 hours or until meat is tender and shreds easily. Remove and discard bay leaves.
Remove pork to a large bowl, reserving liquid and onion slices in slow cooker; shred pork with two forks. Add 1 cup reserved liquid to shredded pork to moisten.
Slice mini French rolls in half. Place shredded pork and onion slices on bottom bread slices; top with remaining bread slices.
Spoon remaining reserved liquid into individual bowls for dipping.
(makes 8 sandwiches)
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