Slow Cooked Cuban Sandwich

Ingredients

• 0.3 teaspoon pepper red crushed
• 2 cups dill pickle chips 
• 3 cloves garlic minced
• 2 teaspoons ground cumin 
• 1 teaspoon ground pepper black
• 1 pound honey ham thinly sliced
• 2  juice of lime 
• 2  juice of orange 
• 1 tablespoon kosher salt 
• 2 tablespoons olive oil extra-virgin
• 2 teaspoons oregano dried
• 10.5 pound to pork shoulder boneless
• 2  onions red thinly sliced
• 1  sub roll 
• 1 pound swiss 
• 8 servings mustard yellow

Equipment

• bowl
• knife
• slow cooker

Directions

1. Watch how to make this recipe.
2. Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.
3. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.
4. Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.
5. Slice the roll open and smear both sides with mustard.
6. Layer on the Swiss, ham, pulled pork and pickles.
7. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.