Cubano Pork Sandwiches

Directions

• In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic. Refrigerate, covered, 24 hours.
• In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings.
• In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through.
• Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops.
• Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.