This recipe will yield 8-10 sandwiches or you can do what I like to do: use half of the pork for sandwiches and the other half the next day for enchiladas or another yummy dish.
The pork will be juicy and will go great with any dish. Try it!
For the pork loin
2 tablespoons cumin
2 tablespoons dried oregano
1.5 teaspoons salt
2 skinless pork loins, trimmed of as much fat as possible
3-4 cloves garlic, smashed
1 medium white onion, diced
1 lime, juiced
1 cup of orange juice
1 cup of BBQ sauce
For the sandwiches
6-8 hoagie rolls
6-8 slices of pepper jack cheese (double if you want sandwiches cheesy)
Prepare the rub by putting cumin, oregano and salt into a small bowl. Toss with a fork to combine.
Sprinkle rub over the pork, and use your fingers to massage the rub into the pork shoulder.
Make sure you get each and every inch
Set your Instant pot to saute and spray with cooking spray. When it starts smoking add the pieces of loin one at a time and wait for around 5-7 minutes until it gets brown before flipping. Flip on all sides.
(Alternatively) Heat a large skillet over medium-high heat. Put cooking oil into the skillet, and allow it to heat. Add the pork shoulder to the skillet and sear until it is brown all over, about 7–10 minutes.
Once its been sauté in all sides, add the garlic, onion, lime juice, orange juice.
Cook pork on stew for 45 minutes, the meat will completely fall apart.
Take the pork shoulder out of the instant pot. Add 1 cup of juice from the pot right before you shred pork to keep it moist and juicy. Shred the meat with a pair of tongs or two forks.
Add the bbq sauce to the shredded meat and mix.
Split the hoagies and toast them using an inside grill. Scoop about 1/2 cup of the meat onto the bread and top with cheese. Press and toast until the cheese is melted and gooey! Enjoy!