Cuban Roasted Pork Sandwiches

By carvalhohm

Ingredients

• SANDWICHES:
• 1 boneless pork shoulder butt roast (5 to 6 pounds)
• 4 garlic cloves, sliced
• 2 large onions, sliced
• 1 cup orange juice
• 1 cup lime juice
• 2 tablespoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 loaves (1 pound each) French bread
• 3/4 cup butter, softened
• Yellow mustard, optional
• 24 thin sandwich pickle slices
• 2-1/4 pounds sliced deli ham
• 2-1/4 pounds Swiss cheese, sliced

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

Cut sixteen 1-in. slits in roast; insert garlic slices. In large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade. Place roast and reserved marinade in shallow roasting pan. Bake at 350° for 1 hour 40 minutes to 3-hours or until thermometer reads 145° basting occasionally. Let stand for 15 minutes before slicing.

Meanwhile, cut each loaf of bread in half lengthwise. Spread butter and mustard if desired over cut sides of bread. Thinly slice pork across grain. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into sixths.

Cook in batches on panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.