Cuban Pork Sandwiches W/Cilantro-Lime Mayo

• 2 large sweet onions, thinly sliced
• 2 teaspoons minced garlic
• 1 12 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 (10 ounce) can frozen margarita mix, thawed
• 1 (3 1/2-4 lb) boneless pork butt or 1 (3 1/2-4 lb) pork shoulder blade roast
• 14 cup cilantro, chopped
• 2 loaves ciabatta (12 oz each)
• lettuce leaf
• 1 cup light mayonnaise
• 2 tablespoons fresh lime juice
• 1 garlic clove, finely chopped
• 2 tablespoons chopped fresh cilantro

1. Spray 4-5 quart slow cooker with cooking spray.
2. Place onions in slow cooker.
3. In small bowl, mix dried minced garlic, cumin, salt, pepper and 1 tablespoon of the margarita mix to form a paste.
4. Pat mixture on top and sides of roast.
5. (If roast comes tied or in netting, remove before rubbing with spice mixture.
6. ).
7. Place roast on onions.
8. Pour remaining margarita mix around roast.
9. Cover and cook on low heat setting for 8-10 hours or until meat is tender.
10. Remove pork; when cool enough to handle, shred with 2 forks.
11. Return meat to slow cooker; stir in 1/2 cup cilantro.
12. In small bowl, mix Cilantro Lime mayo ingredients.
13. Slice each loaf of ciabatta bread in half horizontally.
14. With slotted spoon, spoon pork mixture onto bottom halves of bread.
15. Top each with 3-4 lettuce leaves.
16. Spread about 1/2 cup of the mayo mixture on top halves of bread; place over lettuce.
17. Cut into slices.
18. Discard liquid in slow cooker.

sweet onions, garlic, ground cumin, salt, fresh coarse ground black pepper, frozen margarita mix, pork butt, cilantro, loaves, light mayonnaise, lime juice, garlic, fresh cilantro

Taken from www.food.com/recipe/cuban-pork-sandwiches-w-cilantro-lime-mayo-446894 (may not work)