Spangy Shredded Pork Dip Recipes

PORK CHOP DIP

Steps:

• Melt butter in small pan.
• Add rest of ingredients.
• Bring to boil.
• Put dip in small individual dipping bowls.
• Dip meat in sauce when eating.

EASY SPANISH PORK DIP SANDWICHES

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.

DOWN-HOME LAYERED DIP

Steps:

• Layer pork, corn and beans on large microwavable plate. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam, and microwave on High about 2 minutes 30 seconds or until hot.
• Sprinkle with cheese. Top with remaining ingredients.

SPANGY SHREDDED PORK DIP

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.