Cuban Roasted Pork Sandwiches

Now this is a serious sandwich. There's no getting around that. And serious sandwiches take work. But man, this was an undertaking. No "hey I'm hungry so let's throw this together" type stuff. This is an "invite people over to bring chips and pasta salad....tomorrow," meal. Huge and worth it, if you've got the time. 

• 1 boneless pork shoulder butt roast (5-6 lb)
• 4 garlic cloves, sliced
• 2 large onions, sliced
• 1 cup orange juice
• 1 cup lime juice
• 2 Tbsp dried oregano
• 2 tsp ground cumin
• 1 tsp salt
• 1 tsp pepper
• 4 loaves (1 lb each) French bread
• 3/4 cup butter, softened
• 1/2 to 1 cup yellow mustard
• 24 thin pickle slices
• 2 1/4 lb thin sliced deli ham
• 2 1/4 lb swiss cheese, sliced

Cut sixteen 1-inch slices in pork; insert garlic slices. In a large bowl, combine 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. 

Drain pork, discarding marinade. Place pork and the reserved marinade in a shallow roasting pan. Bake at 350 degrees 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 in a panini maker or indoor grill, until bread is browned and cheese is melted, 4-5 minutes. 

Serves 24

Prep Time: 10 minutes plus marinating

Total Time: 3 hours, 45 minutes, plus marinating

Recipe from Taste of Home