Ingredients

• 8 slices boiled no-sugar-added ham (about 1/4 pound)
• 8 slices Swiss cheese (about 1/4 pound)
• 8 slices Mojo Pork Roast, recipe follows
• 1 kosher dill pickle, thinly sliced lengthwise
• 2 teaspoons yellow mustard
• 4 outer leaves Boston lettuce
• 1 (5-pound) bone-in fresh pork shoulder half (preferably arm picnic)
• 1 (16-ounce) bottle no-sugar-added Italian dressing (recommended: Paul Newmans Olive oil and Vinegar)
• 2 limes, juiced
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 bay leaves

Instructions

1. Special equipment: toothpicks
2. On a microwave proof plate, layer 2 slices ham, 1 slice cheese, 2 slices roast pork, 1 pickle slice and 1 more slice of cheese. Heat in the microwave for about 30 seconds--just long enough to melt the cheese. Spread 1/2 teaspoon mustard on the inside of a lettuce leaf, top with the layered meat and cheese, and roll it up. Secure with a toothpicks. Repeat to make 4 total.
3. Preheat oven to 325 degrees F. Score the fat and skin on the pork shoulder in a hatch mark fashion. Place the shoulder in a roasting pan lined with a rack, and pour the dressing over it. Rub the shoulder with the remaining ingredients and roast uncovered for 1 hour. Tent the shoulder loosely with aluminum foil and continue roasting while basting occasionally, until the meat starts to easily pull apart from the bone, about 1 1/2 hours more. Transfer the shoulder to a cutting board and let rest for 15 minutes. Trim off any excess fat and cut into thin slices. Yield: 8 servings Prep Time: 15 minutes Cook Time: 2 to 2 1/2 hours Ease of preparation: easy Nutritional Analysis per Serving: Calories: 589 Total Fat: 49 Saturated Fat: 10 Carbohydrates: 3 Fiber: 0