Ingredients
1 large onion, cut into wedges3/4 cup reduced-sodium chicken broth1 cup minced fresh parsley7 garlic cloves, minced and divided2 tablespoons cider vinegar1 tablespoon plus 1-1/2 teaspoons lemon juice, divided2 teaspoons ground cumin1 teaspoon ground mustard1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon pepper1 boneless pork shoulder butt roast (3 to 4 pounds)1-1/4 cups fat-free mayonnaise2 tablespoons Dijon mustard10 whole wheat hamburger buns, split1-1/4 cups shredded reduced-fat Swiss cheese1 medium onion, thinly sliced and separated into rings2 whole dill pickles, sliced
Preparation
Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours.
Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops.
Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.
