INGREDIENTS
Pork shoulder or butt roast: 4-5 lbs., for tender and flavorful shredded pork.
Juice from 2 oranges: Adds a citrusy marinade base.
Juice from 2 limes: Enhances the citrus flavor.
Garlic cloves: Four, minced, for aromatic depth.
Cumin: One tablespoon, providing earthy flavor.
Dried oregano: One tablespoon, for herbal notes.
Cayenne pepper: One teaspoon, for a hint of spice.
Kosher salt: One teaspoon, to enhance all flavors.
Black pepper: One teaspoon, for a subtle kick.
Cuban or Italian bread loaves: Two, for a traditional base.
Unsalted butter: Four tablespoons, softened, to toast the bread.
Sliced Swiss cheese: Half a pound, for creamy richness.
Sliced deli ham: Half a pound, for savory layers.
Sandwich pickles: Twelve, sliced lengthwise, for a tangy crunch.
Yellow mustard: To spread inside the bread, adding zesty flavor.
INSTRUCTIONS
Step 1:
In a mixing bowl, combine the orange juice, lime juice, minced garlic, cumin, dried oregano, cayenne pepper, kosher salt, and black pepper. Stir well to create a marinade.
Step 2:
Place the pork shoulder or butt roast in the slow cooker with the fat side facing up. Pour the marinade over the pork, making sure it is evenly coated.
Step 3:
Cover and cook on low heat for 8-10 hours, or until the pork is tender and easily shreds with a fork. Once cooked, remove the pork from the slow cooker and discard any fat or bones. Shred the pork with two forks and return it to the slow cooker to absorb the flavorful juices.
Step 4:
If using a panini press, preheat it to medium heat. If using a cast iron skillet, place it over medium heat.
Step 5:
Trim the ends off each loaf of bread and cut them in half horizontally. Spread a thin layer of softened butter on the outside of each bread slice. On the inside, spread a generous amount of yellow mustard.
Step 6:
Layer the Swiss cheese, sliced ham, shredded pork, and pickles on the bottom halves of the bread. Add another layer of Swiss cheese, then top wit