Ingredients
1 cup orange juice1/2 cup lime juice12 garlic cloves, minced2 tablespoons spiced rum, optional2 tablespoons ground coriander2 teaspoons salt2 teaspoons white pepper2 teaspoons pepper1 teaspoon cayenne pepper5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces1 tablespoon olive oilSANDWICHES:2 loaves (1 pound each) French breadYellow mustard, optional 16 dill pickle slices1-1/2 pounds thinly sliced deli ham1-1/2 pounds Swiss cheese, sliced
Preparation
In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.
Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.
