Prep 20 mins
Cook 6 hrs
Another one from Southern Living, this crockpot recipe is somewhat similar to Cuban-style pork in flavor. Mojo criollo is a Cuban marinade/sauce made from sour orange juice, garlic, olive oil, and (usually) oregano. Most grocery stores carry mojo criollo now, I think, but you can make your own very easily if you can't find it.
- 3 tablespoons garlic pepper seasoning
- 2 teaspoons salt
- 1 (4 -5 lb) boneless pork shoulder, cut in half
- 1⁄4 cup vegetable oil
- 3⁄4 cup mojo criollo
- 2 (7/8 ounce) envelopes pork gravy mix
- 2 cups water
- 1⁄4 cup white vinegar
- 2 bay leaves
- 1 medium onion, thinly sliced
- 8 small French rolls
- Sprinkle roast evenly with garlic pepper and salt. Brown in hot oil in large skillet for 2 minutes on each side or until lightly browned. Place in a 6-qt slow cooker, fat sides up.
- Combine mojo criollo, pork gravy mix, water, and bay leaves; pour over roast. Top with sliced onion.
- Cover and cook on high 1 hour.
- Reduce heat to low and cook 4-5 hours or until meat is tender and shreds easily. Discard bay leaves.
- Leave the liquid and onions in the crockpot and remove the pork to a large bowl. Shred the pork with two forks. Add 1 cup reserved liquid to moisten the shredded meat.
- Slice mini French rolls in half. Place shredded pork and onion slices on bottom bread halves and top with the remaining halves.
- Spoon remaining reserved liquid into individual bowls for dipping.