Categories: Sandwiches

Ingredients

• 5 to 6 lbs. boneless pork shoulder butt roast
• 4 garlic cloves, sliced
• 2 large onions, sliced
• 1 cup orange juice
• 1 cup lime juice
• 2 tbsp. dried oregano
• 2 tsp ground cumin
• 1 tsp salt
• 1 tsp pepper
• Sandwiches:
• 4 loaves (1 lb. each) French bread
• 3/4 cup butter, softened
• 1/2 to 1 cup yellow mustard
• 24 thin sandwich pickle slices
• 2 1/4 lbs. sliced deli ham
• 2 1/4 lbs. Swiss cheese, sliced

Directions

1. Cut sixteen 1-inch slits in pork; insert garlic slices. In a large bowl, combine onions, orange juice, lime juice and seasonings. Pour 1 1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning the pork occasionally. Cover and refrigerate remaining marinade.

2. Drain pork, discarding marinade in bag. Place pork and the reserved marinade in a shallow roasting pan. Bake at 350 until tender, 3 1/2-4 hours, basting occasionally. Let stand for 15 minutes before slicing.

3. Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths.

4. Cook in batches on a panini maker or indoor grill until bread is browned and cheese is melted, 4-5 minutes.

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