Cubano Pork Sandwiches

Name: Cubano Pork Sandwiches
Prep time: 1 h 45 min
Cook time: 8 h
Total time: 9 h 45 min
Yield: 24 servings.
Ingredients: 1/3 cup ground cumin; 1/4 cup sugar; 2 tablespoons onion powder; 1 tablespoon kosher salt; 1/2 teaspoon pepper; 1 boneless pork shoulder roast (6 to 7 pounds); 2 teaspoons olive oil; 1 large onion, quartered; 1 cup dry red wine or beef broth; 2/3 cup lime juice; 1/3 cup lemon juice; 1/3 cup orange juice; 1 bay leaf; 1 teaspoon dried cilantro flakes; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon ground allspice; 4 teaspoons olive oil; SANDWICHES:; 2 loaves unsliced French bread (1 pound each); 1/4 cup sweet pickle relish; 1/4 cup Dijon mustard; 8 slices Swiss cheese

When a hungry crowd’s coming over, we plan a day ahead to make our juicy pork sandwiches. I call the sauce Mojo because it’s loaded with zingy flavors.—Theresa Yardas, Sheridan, Indiana

Ingredients

1/3 cup ground cumin
1/4 cup sugar
2 tablespoons onion powder
1 tablespoon kosher salt
1/2 teaspoon pepper
1 boneless pork shoulder roast (6 to 7 pounds)
2 teaspoons olive oil
1 large onion, quartered
1 cup dry red wine or beef broth
2/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 bay leaf
1 teaspoon dried cilantro flakes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground allspice
4 teaspoons olive oil
SANDWICHES:
2 loaves unsliced French bread (1 pound each)
1/4 cup sweet pickle relish
1/4 cup Dijon mustard
8 slices Swiss cheese

Directions

In a small bowl, mix the first five ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic. Refrigerate, covered, 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 two 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.