Ingredients:

For the Marinated Pork:

• 3.5 lb boneless Pork Shoulder
• Juice from 3 large Oranges
• Juice of 3 large Limes
• 1 C Mango Nectar
• 8 oz can of crushed Pineapple (Optional)
• 1/4 C Olive Oil
• 1 oz. Rum
• 2 t Salt
• 1 t Pepper
• 2 T Dark Brown Sugar
• 1 medium Onion, diced
• 2 T Oregano, minced
• 1 small bulb of Garlic, minced
• 2 Bay Leaves

For the Garlic Mayo:

• 1 large bulb of Garlic, roasted
• Olive Oil to drizzle
• 3/4 C mayonnaise
• Juice of 1 Lime
• Lime zest (optional)

For the Sauteed Onions:

• 2 large Onions, halved lengthwise and sliced into thick strips
• Reserved Pork Drippings from searing Pork Shoulder
• 1 T Olive Oil

For Sandwich Assembly:

• 6-8 Individually sized baguette rolls, ideally Macrina Bakery “Giuseppe” rolls (Met Market carries these). You can also just cut whole baguettes into 6 inch pieces. Very dense crusty bread works best here as it holds up to the juicy pork.                                                                                                                                                         
• Romaine Lettuce Hearts
• Cilantro
• Pickled Jalapenos

Directions:

For the Pork:

1. Juice 3 Oranges and 3 Limes and add to a large bowl along with 1 C. Mango Nectar, an 8 oz can of crushed Pineapple, 1/4 C. Olive Oil, 1 oz Rum,  2 t. Salt,  1 t. Pepper, and 2 T. Brown Sugar. Using a whisk mix well until sugar is dissolved.
2. Dice 1 medium Onion
3. Mince 2 T of fresh Oregano
4. Mince 1 small bulb of Garlic (about 10 cloves)                                                                                                                                                                                    
5. Add diced Onion, minced Oregano, minced Garlic and 2 whole Bay Leaves to liquid marinade, mix well.                                                                                                                                                                                                                                           
6. Place Pork Shoulder in large Ziploc bag and pour marinade over pork, remove as much air from the bag as possible and seal.                                                                                                                                                                                                        
7. Marinate Pork for at least 4 and up to 24 hours, turning as needed to ensure full coverage of marinade.
8. Remove Pork from marinade and pat dry, reserve Marinade.
9. In a large skillet heat a couple T. of Oil over medium-high heat.
10. Sear pork in skillet until well browned on all sides. Do not wash the pan, you will caramelize the onions in the reserved pork fat.
11. 
12. If roast was tied with twine remove twine, then transfer Pork and reserved marinade to Instant Pot.
13. Seal Instant Pot and set to manual mode for 90 minutes high pressure. At this point prepare Garlic Mayo, Caramelized Onions and Sandwich Garnishes.                                                                                                                                                                                        
14. After 90 minutes at pressure quick release Instant Pot and open lid.
15. Using a fork, break Pork into bite sized chunks.

For the Garlic Mayo:

1. Preheat oven to 300 degrees Fahrenheit.
2. Slice the top off a large Garlic Bulb and drizzle well with Olive Oil                                                                                                                                                                     
3. Wrap Garlic in Foil and bake in the oven until Garlic is softened (about 1 hour.)                                                                                                         
4. Squeeze the Garlic to remove it from the skins, and mash into a paste.
5. Mix Garlic with 3/4 C. of Mayonnaise, juice of 1 Lime, and optionally the zest of 1 Lime.                                                                                                                                                                                                                                                                                   

For the Caramelized Onions:

1. Halve 2 Onions lengthwise, then cut into 1 inch thick slices.                                                                                                                   
2. Add 1 T. Olive Oil to the same skillet that was used to sear the pork and heat over medium low heat.
3. Cook stirring often until Onion is well caramelized, 20-30 minutes.
5. 

Assembling the Sandwiches:

1. Chop Romaine Lettuce into bite sized pieces
2. Heat oven to broil.
3. Cut rolls in half and spread the Garlic Mayo over each side.
4. Place rolls under broiler just until the Mayo starts to bubble, about 1 minute. 
5. Layer the rolls with Pork using a slotted spoon, followed by the Caramelized Onions, Pickled Jalapeno, Lettuce and Cilantro.  

Recipe Variations:

• If not using Instant Pot or pressure cooker, there are a couple other options I have tried that work well. After step 10 in the Roast Pork section you can proceed with the following
• 1. Roast pork in a dutch oven (such as a Le Creuset) at 300 degrees Fahrenheit for 2 hours covered, turn the meat and then cook an additional 2 hours uncovered or until tender.
  2. Alternatively add Pork to a slow cooker (crock-pot) and cook on low heat for 8 hours or until tender.