Cuban Pulled Pork Sandwiches

• 1 cup orange juice
• 1/2 cup lime juice
• 12 garlic cloves, minced
• 2 tablespoons spiced rum, optional
• 2 tablespoons ground coriander
• 2 teaspoons salt
• 2 teaspoons white pepper
• 2 teaspoons pepper
• 1 teaspoon cayenne pepper
• 5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces
• 1 tablespoon olive oil
• 2 loaves (1 pound each) French bread
• Yellow mustard, optional
• 16 dill pickle slices
• 1-1/2 pounds thinly sliced deli ham
• 1-1/2 pounds Swiss cheese, sliced

1. In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.
2. Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

orange juice, lime juice, garlic, rum, ground coriander, salt, white pepper, pepper, cayenne pepper, pork shoulder roast, olive oil, loaves, yellow mustard, dill, deli ham, swiss cheese

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