Ingredients
1 boneless pork shoulder butt roast (4 to 5 pounds) 2 teaspoons salt2 teaspoons pepper1 tablespoon olive oil1 cup orange juice1/2 cup lime juice12 garlic cloves, minced2 tablespoons spiced rum, optional2 tablespoons ground coriander2 teaspoons white pepper1 teaspoon cayenne pepperSANDWICHES:2 loaves (1 pound each) French breadYellow mustard, optional 16 dill pickle slices1-1/2 pounds thinly sliced deli ham1-1/2 pounds Swiss cheese, sliced
Preparation
Cut pork into 2-in.-thick pieces; season with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches, removing from pressure cooker.
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. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; when cool enough to handle, shred with 2 forks. Remove 1 cup cooking liquid from cooker; add to pork and toss together.
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.
