Sauce
• 1/2 cup mayonnaise
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 1/2 teaspoon garlic powder

Sandwich
• 4 Turano French Rolls
• Yellow mustard , to taste
• 2 cups cuban pork or pulled pork without BBQ sauce
• 8 slices deli ham
• 16 slices thinly sliced swiss cheese
• 4 large (or 10 small) dill pickles , sliced thin lengthwise
• Butter , for frying

Pork
• 2 tablespoons extra virgin olive oil
• 1/2 cup orange juice
• 1/2 cup lime juice
• 1 1/2 teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon black pepper
• 1 small sweet onion , sliced thin
• 6 cloves garlic , peeled and smashed
• 1 bay leaf
• 3 pound boneless pork shoulder roast

① In a medium bowl, whisk together the olive oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, and pepper.
② Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place pork in the slow cooker, along with the onion, garlic, and bay leaf. Pour the remaining juices from the bowl over the pork. Cover and cook on low for 8 hours or until an internal temperature of 202 degrees F is reached.
③ Transfer pork to a cutting board and let cool slightly. Using tongs or forks, shred into thick chunks.
④ In a small bowl, mix together all the ingredients for the sauce.
⑤ Heat a large cast iron skillet or griddle pan over medium heat and toast the cut side of each Turano French Roll, just until lightly crusty, about 3 minutes – this will help prevent the sandwich from getting too soggy.
⑥ Liberally spread the sauce on the French Rolls, followed by as much mustard as you’d like. Layer with 2 slices of cheese, 1/4 of the pickles, 2 slices of ham, 1/2 cup of pulled pork, and then 2 more slices of cheese.
⑦ With the cast iron pan or griddle on medium heat, add some butter to the pan and add the sandwiches. Press the sandwiches down with another heavy pot or sandwich weight to help get a good crust on the bread and press the ingredients of the sandwich together. Cook until the bottom is golden brown, about 3 minutes. Lightly smear some butter on the tops and then flip the sandwich and replace the pot or weight on top and cook for another 2-3 minutes, or until brown and crispy.
Remove from the pan and let rest for 3 minutes, slice in half and serve with chips, fries or slaw.