Easy Spanish Pork Dip Sandwiches

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READY IN: 6hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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