- 1 cup loosely packed cilantro
- ¼ cup loosely packed mint leaves
- 8 garlic cloves, smashed
- ¼ cup loosely packed fresh oregano leaves
- 2 teaspoons ground cumin
- ½ cup olive oil
- Zest and juice of three limes
- Zest and juice of one orange
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ pounds bone-in pork shoulder
- 3 hoagie rolls
- 2 tablespoons yellow mustard
- ¼ pound provolone cheese, thinly sliced
- 10 thin dill pickle slices, approximately two whole pickles
Combine cilantro, mint, garlic, oregano and cumin to the bowl of a food processor and pulse until everything is finely chopped. Add this mixture to a bowl and add oil, citrus zest and juice, and salt and pepper. Add pork, rub the marinade all over it, cover and refrigerate overnight.
Preheat oven to 425 degrees. Place a wire rack over a rimmed baking sheet. Place the pork on the rack and discard the marinade. Roast the pork for 30 minutes. Reduce heat to 375 degrees. Roast for another hour until meat thermometer reads 145 degrees. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes. Cut the meat against the grain.
To assemble the sandwiches, slice the rolls horizontally in half, leaving one edge intact. Lay the bread open and slather the inside of the rolls with mustard. Divide the sliced pork among the sandwiches, then the pickles and then the cheese. Close the sandwiches and wrap them until you are ready to grill them.
Place the sandwiches over a hot grill and place something heavy, like a brick wrapped in foil on top to weigh each one down. Grill until the cheese is melted and the bread is toasted. Slice the sandwiches on the diagonal and serve.