Easy Spanish Pork Dip Sandwiches - cooking recipe

Ingredients

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

Preparation

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.