Pressure-Cooker Cuban Pulled Pork Sandwiches

• 1 boneless pork shoulder butt roast (4 to 5 pounds)
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 tablespoon olive oil
• 1 cup orange juice
• 1/2 cup lime juice
• 12 garlic cloves, minced
• 2 tablespoons spiced rum, optional
• 2 tablespoons ground coriander
• 2 teaspoons white pepper
• 1 teaspoon cayenne pepper
• 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. Cut pork into 2-in.-thick pieces; season with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat. Add oil; working in batches, brown pork on all sides. Remove from cooker.
2. Add orange and lime juices, stirring to scrape browned bits from bottom of cooker. Add garlic, rum if desired, coriander, white pepper and cayenne pepper. Return pork and any collected juices to cooker. Lock lid in place; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes.
3. When finished cooking, naturally release pressure for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions. Remove roast; when cool enough to handle, shred with two forks. Remove 1 cup cooking liquid from cooker; add to pork and toss together.
4. 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 eight slices.

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

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