Easy Spanish Lamb Dip Sandwiches

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 3 tablespoons garlic pepper seasoning
• 2 teaspoons salt
• 1 (4 -5 lb) boneless lamb shoulder, cut in half
• 1/4 cup vegetable oil
• 3/4 cup mojo criollo
• 2 (7/8 ounce) envelopes lamb gravy mix
• 2 cups water
• 1/4 cup vinegar
• 2 bay leaves
• 1 medium onion, thinly sliced
• 8 small french rolls

Recipe

• 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, lamb 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 lamb to a large bowl. shred the lamb with two forks. add 1 cup reserved liquid to moisten the shredded meat.
• 6 slice mini french rolls in half. place shredded lamb and onion slices on bottom bread halves and top with the remaining halves.
• 7 spoon remaining reserved liquid into individual bowls for dipping.