RecipeDB

Cooking in progress....

Easy Spanish Pork Dip Sandwiches

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.21
Energy (kCal)524.5
Carbohydrates (g)10.2978
Total fats (g)54.61
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Combine mojo criollo, pork gravy mix, water, and bay leaves; pour over roast. Top with sliced onion. | 3. Cover and cook on high 1 hour. | 4. Reduce heat to low and cook 4-5 hours or until meat is tender and shreds easily. Discard bay leaves. | 5. 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. | 6. Slice mini French rolls in half. Place shredded pork and onion slices on bottom bread halves and top with the remaining halves. | 7. Spoon remaining reserved liquid into individual bowls for dipping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic pepper seasoning 3 tablespoons - - - -
    salt 2 teaspoons - - - -
    pork shoulder 1 boneless cut boneless - - - -
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    mojo criollo 3/4 cup - - - -
    pork gravy mix 2 envelopes - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    bay leaf 2 - - - -
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    french 8 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition