For Florida Citrus Mojo Marinade:
- 1 cup (240 ml) Florida orange juice
- 1/2 cup (120 ml) lemon juice
- 1/2 cup (120 ml) lime juice
- 1/2 cup Florida orange slices
- 1/2 cup sliced red onion
- 1 tablespoon dried oregano
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 2 bay leaves
- 3 pounds pork butt
For Florida Orange Dijon Mustard:
- 1/2 cup Dijon mustard
- 2 tablespoons Florida orange juice
- 1 teaspoon Florida orange zest
- 3 baguettes
- 4 tablespoons butter
- 12 ounces sliced ham
- 12 ounces sliced Swiss cheese
- 1 cup sliced pickles
Prepare Florida Citrus Mojo Marinade. Place all marinade ingredients in mixing bowl; stir to combine. Place pork butt in non-metallic ovenproof casserole dish. Pour Florida Citrus Mojo Marinade over pork; cover with lid and refrigerate overnight or for at least 3 hours.
Preheat oven 275 degrees. Remove pork from refrigerator; bake pork with marinade in covered casserole for 2-1/2 to 3 hours, until thermometer inserted in thickest part registers 160 degrees. Remove from oven and cool. Shred pork using two forks. Pour remaining marinade from casserole dish over the pulled pork meat; reserve.
Prepare Florida Orange Dijon Mustard. Combine mustard, orange juice and orange zest in small bowl; stir to combine. Reserve.
To assemble sandwiches, split open baguettes. Spread Florida Orange Dijon Mustard on the inside top of baguettes; spread butter on the inside bottom of baguettes. Layer ham slices on bottom of baguettes. Place a generous layer of shredded pork on top of ham slices. Top with Swiss cheese slices and pickles. Close sandwich.
Cook sandwiches in a Panini press following manufacturer’s instructions. To cook sandwiches in skillet, heat small amount of oil in bottom of large skillet. Place sandwiches in skillet in single layer (cut sandwiches in half, if necessary). Cover sandwiches with aluminum foil and place a second heavy skillet on top of sandwiches. Cook over medium heat until bottom of sandwich is crisp; turn sandwiches over and cover with foil. Place second skillet on top and continue to cook sandwiches until bread is crisp and inside of sandwiches is hot. Serve immediately.