Southern Living's Easy Spanish Pork Dip Sandwiches
1 (4 to 5 lb) boneless pork butt roast
3 tablespoons garlic pepper
2 teaspoons salt
1/4 cup vegetable oil
12 oz. mojo criollo Spanish marinating sauce
2 (0.75 oz) pork gravy mix
2 cups water
1/4 cup white vinegar
2 bay leaves
1 medium-sized sweet onions, thinly sliced
1 fresh Cuban bread loaf
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 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 and next 3 ingredients; pour over roast in slow cooker. Add bay leaves; top with sliced onions.
Cover and cook on high 1 hour. Reduce heat to low, and cook 4 to 5 hours or until meat is tender and shreads easily. Remove and discard bay leaves.
Remove pork and onions to a large bowl, reserving liquid; shred meat. Add 1 cup reserved liquid to shredded pork to moisten.