Ingredients
1 (3- to 4-pound) pork shoulder
1/2 cup orange juice
1/4 cup yellow mustard
6 hoagie rolls
8 ounces sliced Swiss cheese
8 ounces cooked ham
4 whole dill pickles, thinly sliced or chopped
Method
Sources
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Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Yellow mustard seeds — homemade mustard, pickling, spice blends
Spin-clarify juices, stocks, and sauces — crystal-clear results
Fast centrifugal juicer for fresh fruit and vegetable juice
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Yellow mustard seeds — homemade mustard, pickling, spice blends
Spin-clarify juices, stocks, and sauces — crystal-clear results
Fast centrifugal juicer for fresh fruit and vegetable juice
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add the first 7 ingredients to a large slow cooker and cook on low for 10 hours. let it cool for a couple hours and then move slow cooker insert into the refrigerator with lid askew to allow for air to flow from the top. refrigerate overnight. when ready to serve use a large spoon to scoop off all of the fat hardened on the surface. remove pork and slice into 1/2-inch slices against the grain. transfer remaining juices to a medium sauce pan and bring to a low simmer. to build the sandwiches spread mustard on both sides of an open roll build the sandwich in the following order: slices of cheese, slices of pork with a bit of the sauce drizzled on top, slices of boiled ham, more slices of pork and sauce, pickles, and more cheese. heat a cast iron pan on medium-low heat and add a sandwich. place something heat-proof and heavy on top of the sandwich (like another cast iron pan). cook for 4 to 5 minutes and then, using a spatula, flip the sandwich over, place the heavy object back on top and cook for another 4 to 5 minutes. use the remaining juice as a dip for the sandwiches.