Spanish Pork Dip Sandwiches

Spanish Pork Dip Sandwiches

1 (4-5 lb) boneless pork butt roast
Salt & Pepper
3 tbsp olive oil
12 oz Goya Mojo Criollo Spanish marinating sauce
2 packets (.75 oz ea) pork gravy mix
2 cups water
1/4 cup white vinegar
1 large sweet onion, sliced
1 fresh loaf Cuban bread

Rinse the roast and season all over with salt & pepper. Heat olive oil in a heavy skillet and brown the pork roast on all sides. Place pork in slow cooker.

Combine the Spanish marinating sauce with the 2 packets of gravy mix, water and vinegar and pour over the roast. Top with sliced onions and cook on high for 1 hour then reduce heat to low and cook 6-8 hours or until meat is tender and shreds easily.

Remove pork and onions to a large bowl, reserving liquid. Shred meat. Add 1 cup reserved liquid 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 reserved liquid into individual small bowls for dipping. Makes 8 sandwiches.

Adapted from a finalist's recipe in the Southern Living 2004 Cook-Off. This is GOOD!!!