Spangy Shredded Pork Dip Recipes

Steps:

• Heat oven to 400 degrees. Using a small knife, make several incisions about 1/2 inch long and 1 inch deep all over the pork. Cut garlic cloves in half lengthwise and insert garlic pieces into each incision. Generously season pork all over with salt, pepper, chopped thyme and rosemary.
• Place celery, carrot, onion and bay leaves in a large roasting pan. Lay pork butt on top, fat side up.
• Roast pork for 30 minutes, then lower oven temperature to 300 degrees. Add chicken stock, wine and tomatoes to roasting pan. Continue to cook pork until internal temperature registers 190 degrees with an instant-read thermometer and meat is fork-tender, another 3 to 4 hours. If pork begins to brown too quickly, cover loosely with aluminum foil.
• Transfer pork to a platter and allow to rest for at least 20 minutes. Using a fine sieve, strain cooking liquid. Skim off as much fat as you can and reserve liquid.
• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly until a light brown roux is formed, 7 to 8 minutes. Whisk in 4 cups of the drippings and cook, stirring constantly, until mixture is smooth and reaches the consistency of sauce, about 10 minutes. Season with thyme leaves, salt and pepper.
• When pork is cool enough to handle, shred with a fork, then add it along with the sauce back to a large pan and reheat. Serve on crusty rolls or baguette, garnished as desired.

Steps:

• After allowing cream cheese to soften, combine all wet ingredients and the habanero pepper. (Fear not, the dairy cuts the habanero's heat).
• Add spices and continue to combine.
• Fold in celery and pork, ensuring good coverage while preserving the consistency of the pork.
• Fill a 9 inch pie pan with mixture.
• Top with cheese.
• Bake at 325 for 40 minutes or until cheese browns.

Steps:

• 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.