Ingredients

• 0.5 whites onion
• 15 cloves garlic
• 3 oranges
• 3 limes
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons ground black pepper
• 2 teaspoons kosher salt
• 1 , 5 pound

Instructions

1. 1 Prepare pork shoulder: Add onion, garlic, orange juice, lime juice, cumin, oregano, black pepper, and salt into a food processor or blender and process until smooth.
2. 2 Place pork in the bottom of a heavy-bottomed Dutch oven or large baking dish and cut 3 or 4 large deep slits in the meat. Pour marinade over pork, cover, and marinate in the refrigerator 4 hours or overnight.
3. 3 Place Dutch oven with prepared pork, covered, in the oven and set the temperature to 325 degrees F (165 degrees C). Bake until pork is very tender, 3 to 4 hours. Remove from the oven; rest 15 minutes. Remove pork to a cutting board. Skim any fat from the cooking liquid, and set cooking liquid aside.
4. 4 Shred pork with two forks, and discard any remaining fat and bone. Return pork to the pot, and add cooking liquid back into meat as needed to moisten.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium heat.
6. 6 Spread about 2 tablespoons softened butter over cut sides of bread and place bread, buttered sides down, in skillet. Cook until buttered side is lightly browned and toasted, about 3 minutes.
7. 7 Stir mustard and mayonnaise together in a small bowl. Spread about 2 teaspoons mustard mixture over bottom halves of bread and top with 1 slice of cheese, tearing as needed to fit the bread without hanging over the edges. Using tongs or a slotted spoon, add about 1/2 cup shredded pork to each sandwich, draining off any excess liquid. Top each evenly with ham, 3 pickle slices, and 1 cheese slice. Spread remaining mustard mixture evenly over top pieces of bread and place on top.
8. 8 Reheat the skillet over medium heat. Spread about 1 tablespoon butter lightly on the outsides of the 4 bottom buns. Working 2 sandwiches at a time, place sandwiches, buttered side down, in skillet. Place 1 or 2 heavy-bottomed skillets on top of sandwiches to weigh them down. Cook until toasted and lightly golden brown, 2 to 3 minutes. Remove weighted skillets.
9. 9 Spread remaining 1 tablespoon butter over the 4 top halves of sandwiches, flip and press with weighted skillets again until toasted. Remove the first 2 sandwiches from skillet; repeat the toasting process with remaining sandwiches. Cut sandwiches in halves and serve immediately.

Nutrition per serving