I cooked the Boston Butt in a slow-cooker
then you simply layer everything on bread
1 (2 lb) Boston butt pork roast
1 sweet onion, sliced
3/4 c orange juice
3 T lime juice (1 lime)
1 T garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 lb (16 thin slices) honey ham
1 lb (16 thin slices) Swiss cheese
1 c dill pickles, sliced
Zesty Mayonnaise (recipe below)
2 loaves French bread (or 6 French bread buns)
Place pork in slow-cooker, add onion, orange juice, lime juice, garlic, salt , pepper, and cumin. Cook on high 5 hours or low 8 hours. It will be done when the pork easily pulls away from the bone.
Remove pork from cooker and shred using two forks. Discard fat and bone.
Heat oven to 400 degrees. Spread bread with Zesty Mayonnaise, then layer pork, ham, cheese and pickle. Top with bread and wrap tightly in foil. Bake for 20 minutes or until cheese is melted.
Unwrap and slice (if you used large loaves). Serve immediately with Zesty Mayonnaise.