Easy Spanish Pork Dip Sandwiches
This family-pleasing recipe was an Easy Entrée finalist in one of our $100,000 Southern Living Cook-Off contests.
Ingrediënten
Makes 8 servings / Prep: 20 min., Cook: 6 hrs.
- 1 4- to 5-pound boneless pork butt roast
- 3 tablespoons garlic pepper
- 2 teaspoons salt
- ¼ cup vegetable oil
- 12 ounces mojo criollo Spanish marinating sauce
- 2 0.75-ounce envelopes pork gravy mix
- 2 cups water
- ¼ cup white vinegar
- 2 bay leaves
- 1 medium-size sweet onion thinly sliced
- 1 fresh Cuban bread loaf
Instructies
- Rinse roast, and pat dry with paper towels.
- Cut in half.
- Sprinkle garlic pepper and salt evenly on halves of roast.
- Cook roast in hot vegetable oil in a large skillet 2 minutes on each side or until lightly browned.
- Place roast halves in a 6-quart slow cooker, fat sides up.
- Combine Spanish marinating sauce, gravy mix, 2 cups water, and ¼ cup vinegar; pour over roast in slow cooker.
- Add bay leaves; top with onion slices.
- 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 and onion slices to a large bowl, reserving liquid; shred meat.
- Add 1 cup reserved liquid to shredded pork to moisten.
- Slice bread into 8 equal portions; slice each portion in half lengthwise.
- Place shredded pork on bottom bread slices; top with remaining bread slices.
- Spoon remaining liquid into individual bowls for dipping.
Notes / Tips / Wine Advice:
For testing purposes only, we used La Lechonera Mojo Criollo Spanish Marinating Sauce.
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