Ingredients
1/3 cup ground cumin1/4 cup sugar2 tablespoons onion powder1 tablespoon kosher salt1/2 teaspoon pepper1 boneless pork shoulder roast (6 to 7 pounds)2 teaspoons olive oil1 large onion, quartered1 cup dry red wine or beef broth2/3 cup lime juice1/3 cup lemon juice1/3 cup orange juice1 bay leaf1 teaspoon dried cilantro flakes1 teaspoon dried oregano1 teaspoon dried thyme1 teaspoon ground allspice4 teaspoons olive oilSANDWICHES:2 loaves unsliced French bread (1 pound each)1/4 cup sweet pickle relish1/4 cup Dijon mustard8 slices Swiss cheese
Preparation
In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat. Cover and refrigerate 24 hours.
In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings.
In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through.
Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops.
Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.
