Ingredients :
- 1-1/2 cups orange juice
- 2 tablespoons lime juice
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 boneless pork shoulder butt roast
- 2 teaspoons salt
- 1/2 teaspoon coarsely ground pepper
- 1/3 cup olive oil
- 1 large onion, sliced
- 8 hoagie buns
- 1/4 cup prepared mustard
- 16 thin sandwich pickle slices
- 1 pound thinly sliced deli ham
- 16 slices Swiss cheese
- 4 tablespoons butter, melted
Directions :
- In a small bowl combine the first 6 ingredients. Set aside. Sprinkle roast with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel. Add onion; pour orange juice mixture around meat.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove pork to a cutting board; discard liquid and onion. Let stand for 15 minutes.
- Meanwhile, cut each hoagie in half lengthwise; flatten slightly. Spread cut sides with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops, brush with butter.
- Cook in batches on a panini maker or indoor grill until cheese is melted and bread is toasted, 5-7 minutes.
