1 cup orange juice

1/2 cup lime juice

12 garlic cloves, minced

2 tablespoons spiced rum, optional

2 tablespoons ground coriander

2 teaspoons salt

2 teaspoons white pepper

2 teaspoons pepper

1 teaspoon cayenne pepper

5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces

1 tablespoon olive oil

SANDWICHES:

2 loaves (1 pound each) French bread

Yellow mustard, optional

16 dill pickle slices

1-1/2 pounds thinly sliced deli ham

1-1/2 pounds Swiss cheese, sliced

In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.

Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

Recipe and Photo Credit Taste of Home

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