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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.
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Ingredients

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

Instructions

  • 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 & Wine Advice

For testing purposes only, we used La Lechonera Mojo Criollo Spanish Marinating Sauce.
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Course; Pork / Sandwiches
Cuisine; European / Spain