Ingredients
1 boneless pork shoulder butt roast (5 to 6 pounds)4 garlic cloves, sliced2 large onions, sliced1 cup orange juice1 cup lime juice2 tablespoons dried oregano2 teaspoons ground cumin1 teaspoon salt1 teaspoon pepperSANDWICHES:4 loaves (1 pound each) French bread3/4 cup butter, softened1/2 to 1 cup yellow mustard24 thin sandwich pickle slices2-1/4 pounds sliced deli ham2-1/4 pounds Swiss cheese, sliced
Preparation
Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the 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 pork occasionally. Cover and refrigerate remaining marinade.
Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake until tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing.
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.
Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.
