Cuban-Style Pork Sandwiches

• 1 large onion, cut into wedges
• 3/4 cup reduced-sodium chicken broth
• 1 cup minced fresh parsley
• 7 garlic cloves, minced and divided
• 2 tablespoons cider vinegar
• 1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
• 2 teaspoons ground cumin
• 1 teaspoon ground mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1-1/4 cups fat-free mayonnaise
• 2 tablespoons Dijon mustard
• 10 whole wheat hamburger buns, split
• 1-1/4 cups shredded reduced-fat Swiss cheese
• 1 medium onion, thinly sliced and separated into rings
• 2 whole dill pickles, sliced

1. Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours.
2. Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops.
3. Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

onion, chicken broth, parsley, garlic, cider vinegar, lemon juice, ground cumin, ground mustard, oregano, salt, pepper, pork shoulder butt roast, mayonnaise, mustard, whole wheat hamburger buns, swiss cheese, onion, dill pickles

Taken from www.tasteofhome.com/recipes/cuban-style-pork-sandwiches/ (may not work)